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2025/03/25 - BOH Packet
MASON COUNTY = COMMUNITY SERVICES Building,Planning,Environmental Health,Community Health MASON COUNTY BOARD OF HEALTH ■ March 25, 2025 ■ 11:00 a.m. HEALTH Commission Chambers is 411 North 5th Street ® Shelton, WA 98584 DRAFT AGENDA 1. Welcome and Introductions Chair 2. Approval of Agenda—ACTION Board Members 3. Approval of Minutes (January 21,2025)—ACTION Board Members 4. Public Health Week Proclamation—ACTION Board Members 5. Health Officer Report Dr. Steve Krager 6. Administration Report Dave Windom a. Fiscal Predictions b. Meeting Time Discussion 7. Environmental Health Report Ian Tracy a. Advisory Committee Applications 8. Community Health Report Melissa Casey a. Substance Use Prevention Presentation Ben Johnson b. Pilot Project 9. Other Business and Board Discussion Board Members 10. Public Comments 11. Public Hearing for Food Establishment Appeal Board Members 12. Adjourn Mason County Public Health 415 N 6th Street, Bldg. 8,Shelton WA 98584, Phone: (360)427-9670 ext. 869 ❖ Fax: (360)427-7787 If special accommodations are needed, please contact McKenzie Smith at(360)427-9670 ext. 589 or at msmith@masoncountywa.gov. MASON COUNTY BOARD OF HEALTH PROCEEDINGS 411 North 511 Street,Shelton,WA January 28,2025 Attendance: Randy Neatherlin,County Commissioner; Sharon Trask,County Commissioner;Darrin Moody, Hospital District No. 1;Peggy VanBuskirk,Hospital District No.2;Ian Tracy,Environmental Health Manager;McKenzie Smith,Clerk of the Board; and Dedrick Allen,MasonWebTV 1. Chair Neatherlin called the meeting to order at 11:06 a.m. 2. Approval of Agenda Peggy/Cmmr. Trask moved and seconded to approve the agenda as presented. Motion carried. 3. Resolution to Set 2025 Meeting Dates Peggy/Cmmr. Trask moved and seconded to approve the Resolution setting the 2025 Board of Health meeting dates meeting every other month instead of quarterly. Motion carried. 4. Elect Officer Positions Cmmr. Trask/Cmmr.Neatherlin moved and seconded to elect Darrin Moody as Chair. Motion carried. Cmmr.Neatherlin/Cmmr. Trask moved and seconded to elect Peggy VanBuskirk as Vice-Chair. Motion carried. 5. Approval of Minutes Peggy/Cmmr. Trask moved and seconded to approve the August 13, September 17, and October 22, 2024;minutes as presented. Motion carried. 6. Health Officer Report David shared that the Wild Cat Sanctuary lost twenty felines due to bird flu. Last week a harbor seal was tested and died due to bird flu as well. There is one case in Washington where bird flu was transferred to a human. Flu season had a later start and death rates are down to 4%. Covid death rates moved from 2%to under 1%. The interim Secretary of Health is Jessica Todorovich. 7. Administration Report David discussed Board of Health members;the City of Shelton has not been attending. There are still two open positions for Community Health members. David and staff have been working on getting the Family Planning Clinic running and are looking at health records software, such as Nightingale Notes,that will be compatible with other systems. Public Health is still looking to hire an Advanced Registered Nurse Practitioner(ARNP)who will be able to work under Dr. Krager's license. David is looking to add a Clinic Manager to run the clinic,allowing Melissa to concentrate on other duties. Support staff are already in place. David is still working on putting together either a Request for Bids or a Request for Proposals(RFP)for the mobile medical vehicle. David shared the 2024 Financials PowerPoint and discussed funding. Board of Health—January 28,2025,Minutes I 1 David shared his disappointment with not getting individuals to go into treatment through the syringe exchange program and is looking to change that dynamic. Several companies were interviewed,but all have niche markets. United We Care uses an app as a starting point to get people into the services that are needed. The County will try this as a pilot program. David shared the Interlocal Agreement for acting Health Officer coverage with the Washington State Department of Health. Peggy/Darrin moved and seconded to approve the Interlocal Agreement for Acting Health Officer Coverage between Washington State Department of Health and Mason County. Motion carried. National Public Health Week is in April and a proclamation will be brought before the Commission. 8. Environmental Health Report Ian introduced Vladimir Nekrutenko,Environmental Health Supervisor. Ian presented the Environmental Health report and shared a sneak peak of the new Inspect2Go food database. 9. Community Health Report David shared that Community Health has moved into the new building uptown;communication room is complete with cameras and microphones. There will be an all-staff meeting at Public Utility District No. 3 (PUD 3). Cmmr.Neatherlin asked about Naloxone distribution and"block-able"bags. David added that there is a"Turn in your Meds"event coming up. 10. Other Business and Board Discussion No other discussion. 11. Public Comments Constance Ibsen,representing the Lower Hood Canal Watershed Coalition,asked about the County not spending General Fund money on Environmental Health and shared concerns about not moving beyond 30%compliance with operation and maintenance. Constance feels Public Health is not a priority unless the funding comes from elsewhere. Water quality is very important. Constant requested this issue to be put on a future Board of Health agenda. 12. Adjourned at 11:59 a.m. Board of Health—January 28,2025,Minutes 2 ATTEST MASON COUNTY,WASHINGTON BOARD OF HEALTH MASON COUNTY,WASHINGTON McKenzie Smith,Clerk of the Board Darrin Moody,Hospital District#1 Eric Onisko,City Council Sharon Trask,Commissioner Pat Tarzwell,Commissioner Randy Neatherlin, Commissioner Peggy Van Buskirk,Hospital District#2 Rachel Armas, Squaxin Island Health Director Keri Davidson, Shelton School Board Board of Health—January 28,2025,Minutes 13 From the Directors Desk .7 March 2025 Spring is here! Welcome to the long legislative session. While we've had a few bills that we've kept an eye out for, the most significant concerns we've had so far this year are around the budget. Former Governor Inslee and Gov. Ferguson had proposals to cut some Foundational Public Health Services funding. The legislature has just received the budget forecast, and we expect to see both a House and Senate budget released within the next week. Those budgets must go through the reconciliation process before we get a final budget in late April. It isn't easy to forecast at this point, but best estimates indicate a possible 12-15% reduction in FPHS funding. Mason County Public Health should be able to weather the cuts without too much interruption to service. I will be in Spokane helping to host the NW Rural Health Conference as the chair of the Washington Rural Health Association, which means I will attend the BOH meeting via Zoom. We will also be missing Melissa, the community health manager, as she's on vacation. We have a public hearing at 1 p.m., which is the first appeal hearing that we've had come before the board in a very long time. I heartily encourage all board members to attend and participate in the hearing. Our most exciting news is the launch of our pilot mental health project. We have partnered with United We Care to provide 90 days of free, confidential mental health services through an online app called Stella. The pilot looks to enroll 2500 people from all demographics in Mason County. I have included a flyer that contains a more detailed explanation. The County Health Rankings have just arrived with a format change from previous years. The data shows that Mason County fairs pretty well compared to the national statistics and a little less compared to the Washington statistics. Mason, Washington I County Health Rankings & Roadmaps 4 From the Director"s Desk J County Health —�' Rankings&Roadmaps Mason County Population Health and Well- being-2025 Mason County v O • Least Healthy in US Healthiest in US National Average State Average Mason County is faring slightly worse than the average county in Washington for Population Health and Well-being,and slightly better than the average county in the nation. County Health Rankings&Roadmaps Mason County Community Conditions - 2025 Mason County v Least Healthy in US i Healthiest in US National Average State Average Mason County is faring about the same as the average county in Washington for Community Conditions,and slightly worse than the average county in the nation. David Windom, MSHS Director County Health Rankings & Roadmaps Mason County Community Conditions - 2025 Nlason County v Least Healthy in US Healthiest in US National Average State Average Mason County is faring about the same as the average county in Washington for Community Conditions, and slightly worse than the average county in the nation. ICounty Health Rankings & Roadmaps Mason County Population Health and Well- being - 2025 Mason County v Least Healthy in US Healthies= i,i US National Average Stater%er ge Mason County is faring slightly worse than the average county in Washington for Population Health and Well-being, and slightly better than the average county in the nation. Environmental Health Briefing TO: Mason County Board of Health FROM: Ian Tracy, Environmental Health Manager DATE: March 251", 2025 ITEM: On-site Sewage Advisory Committee (OSAC) Membership -Application for Renewal SUMMARY: Wes Graves is a current member of the OSAC holding the Pumper position. He has served on the committee since its reformation in 2019 and has applied to extend his service for another three years. REQUESTED ACTION: Board discussion and call for vote if appropriate. ATTACHMENTS: Application Received 3/4/2025 Commissioners Randy Neatherlin, 3/4/25, 11:46 AM AdvisoryBoard Application-Entries Sharon Trask and Pat Smith ll. pp Mark Neary,McKenzie Smith Ian Tracy Entry#: 20 - On-Site Sewage Advisory Committee (OSAC) Status: Submitted Submitted: 3/3/2025 9:30 AM Sl �o NT� Advisory Board Name: On-Site Sewage Advisory Committee (OSAC) I854 Name: Today's Date: Wes Graves 3/3/2025 Address 11 e Johns Creek Dr, Shelton,Washington 98584 Voting Precinct: Phone Email (360)490-9428 wgraves@aaasepticllc.com Community Service: Employment: Mason county realtor association Operations manager @ AAA SEPTIC LLC for the last 13 years RPAC Thurston county chambers ambassador What do you perceive is the role or purpose of this advisory board? Is to use the knowledge of the service provider in making changes to county regulations What interest or skills do you wish to offer this advisory board? I could be either a pumper or an O&M List any financial, professional, or voluntary affiliations that could create a potential conflict of interest: None Required Training: Yes or No: Participation is dependent on attending certain trainings such as the Open Public Meetings Act (OPMA) Yes and Public Records Act (PRA) trainings at no cost to you. Will you be able to attend such trainings? How much time can you commit to Are you a U.S.citizen and *For Civil Service applications ONLY,what this advisory board: Mason County resident? is your political party? Quarterly, Monthly,Weekly Yes https://www.cognitoforms.com/masoncounty2/advisoryboardapplication/entries/20 1/1 Environmental Health Briefing TO: Mason County Board of Health FROM: Ian Tracy, Environmental Health Manager DATE: March 251", 2025 ITEM: On-site Sewage Advisory Committee (OSAC) Membership -Application for Citizen position SUMMARY: Tamara Cowles has submitted an application to serve on the OSAC as a Citizen Member. We currently have three vacancies on the Committee: one citizen, one designer, and one representative of the shellfish industry. REQUESTED ACTION: Board discussion and Schedule an interview or call for vote if appropriate. ATTACHMENTS: Application ��$os °payrA MASON COUNTY COMMISSIONERS 411 NORTH FIFTH STREET SHELTON WA 98584 Fax 360-427-8437; Voice 360-427-9670, Ext. 419;275-4467 or 482-5269 1854 1 AM SEEKING APPOINTMENT TO Onsite Sewage Advisory Committee NAME: Tamara Cowles ADDRESS: 20 E Tiree Place PHONE: 360-490-0031 CITY/ZIP: VOTING PRECINCT: WORK PHONE: Shelton/9858 E-MAIL (OR AREA IN THE COUNTY YOU LIVE) tamaracowles@comcast.net ------------------------------------------------------------------------------------------- COMMUNITY SERVICE EMPLOYMENT: (IF RETIRED. PREVIOUS EXPERIENCE) (ACTIVITIES OR MEMBERSHIPS) COMPANY: WA Dept of Ecology, 2 years Mason County Noxious Weed Board YRS POSITION: OSS Planner COMPANY: Thurston Public Health, 4 years YRS POSITION: Environmental Health Specialist 2 -------------------------------------------------------------------------------------------- In your words, what do you perceive is the role or purpose of the Board, Committee or Council for which you are applying: I think the role of the Committee is to help the County make informed decisions on septic issues. Committee members share their insight on septic issues and support Committee goals. What interests, skills do you wish to offer the Board, Committee, or Council? The skills I offer are related to my past employment My prior work inch 1ded doing Poll,ition Identification and Correction work, water monitoring, septic dye tests and inspections, and homeowner outreach. Please list any financial, professional, or voluntary affiliations which may influence or affect your position on this Board: (i.e. create a potential conflict of interest) I'm employed by Dept of Ecology as an QSS Planner- in my position I Work I.Alith Craft3 On the OSS Regional Loan Program that funds septic repairs to private homeowners. Your participation is dependent upon attending certain trainings made available by the County during regular business hours (such as Open Public Meetings Act and Public Records). The trainings would be at no cost to you. Would you be able to attend such trainings? Yes Realistically, how much time can you give to this position? Quarterly X Monthly Weekly Daily Office Use Only 0'�M&Ml G'b' 3/12/25 Appointment Date Signature Date Term Expire Date i 'Ti Community Health Report JANUARY - FEBRUARY 2025 =� COMMUNICABLE DISEASE AND NOTIFIABLE CONDITIONS Chlamydia - 38 cases Other STI(Gonorrhea,Herpes, Syphilis,HIV)totals less than io Avian Influenza Monitoring of staff and volunteers at the Wild Felids Advocacy Center has been completed.A total of 21 large cats died or were euthanized.No transmission to humans.The Cat Sanctuary will be opening again for tours to the public later this month. A private flock owner of ducks had confirmed Avian Influenza in 3 deceased ducks.The WSDA came out and removed the other ducks in the enclosure.Monitoring of the flock owners for signs of illness has been completed.No transmission to humans. Personal Protection Equipment will be provided for the cleaning of the enclosure,which will be completed by the owners 12o days from the date the ducks were removed. Influenza Numbers continue to rise.There has been a total of 4 confirmed Influenza-A related deaths. --------------------------------------------------------------------------------------------------------------------- OVERDOSE PREVENTION EDUCATION AND NALOXONE DISTRIBUTION (OPEND) • 483 Naloxone Kits distributed • 28 new people trained on overdose prevention, recognition, =. and response —� • Re-engaged with 53 participants to give refills Successful Overdose Reversals with Naloxone --------------------------------------------------------------------------------------------------------------------- SUBSTANCE USE MOBILE OUTREACH 0 1 .0 Participants i 'T� Community Health Report JANUARY - FEBRUARY 2025 ■ SYNDEMIC CLINICAL SERVICES In January 2024, Public Health & Human Services was awarded funding through the WA Department of Health (DOH)to implement clinical services for Substance Use Mobile Outreach program participants. The first year of funding was dedicated to planning and development, which has encountered barriers to implementation. Due to the State's budget deficit, Public Health was notified by DOH on 2/18/2025 that funding will be rescinded for all contractually obligated clinical services - wound care, infectious disease testing and treatment, and induction of medications for opioid use disorder - if these services are not fully implemented by April 15th. While Public Health continues to recruit a clinical provider, North Mason Regional Fire Authority's Mobile Integrated Health Program seeks to contract with the County to provide the full scope of clinical services needed as a four-month pilot, in conjunction with their expansion of MIHP services with Central and South Mason Fire Departments. -------------------------------------------------------------------------------------------------------------------- OVERDOSE DATA TO ACTION (OD2A) • OD2A staff participated with the University of WA's Alcohol, Drug, and Addictions Institute to present a webinar with a primary care physician as part of a learning collaborative around methamphetamine and overdose prevention strategies. • As per the last BOH update, methamphetamine was present in 6o% of 2024 Mason County overdose fatality toxicology reports, and one-third of deaths only involved methamphetamine. Mason County is utilizing OD2A funding to develop and implement a comprehensive education and response program, utilizing the partnerships and clinical programming under Syndemic Clinical Services to address this issue. • Community system-wide collaboration and quality improvement, including providing subject matter expertise and recommendations for the jail substance use disorder program, is also being funded by OD2A activities. i 'Ti 0 Community Health Report JANUARY - FEBRUARY 2025 ricWOMEN INFANT AND CHILDREN (WIC) • 2,103 snacks given out in the After School Snack Program • Continued monthly Community Breastfeeding Class and Breastfeeding Support Group in both English and Spanish CASELOAD 681 • 2 lockable medication bags were distributed to parents where marijuana is used in the home ------------------------------------------------------------------------------------------------------- MATERNAL CHILD HEALTH SMART Team of Mason County • MCH RN met the requirements to renew endorsement as an Infant Family Specialist • i of 8 LHJ representatives in WA to participate in a io-month activity via a grant from the National MCH Workforce Development • Evaluated 252 children, since 2020, for autism with the SMART Team .D.—d w th A.,— • Coordinating with 211 and Help Me Grow and .Dbnot mootRee— cr,erw, noc assisted 29 families with resource access 'NotCo°t°'°""readyD •Hot compae0la1rea0y DX,famly crorce,tooyarry,n0 show,Mr.a0YMtl1 atlw tatiMryurMl ------------------------- _--___-----------------------------------___________________________________________ alp �N IMMUNIZATION IMPROVEMENT • We are collaborating with area agencies and the school district to have four vaccine clinics via Care A Van in the next three months • We continue to collaborate with the DOH Immunization Team to increase vaccine rates for children aged 3 years and under SON couN ELIMINARY �� NUMBERS T I c TOTAL UNS URVEYED: 349 IINIDIVIDUALS (242 HOUSE WHERE IS THE HOMELESS GENDER OF HOMELESS POPULATION OF MASON POPULATION: COUNTY SLEEPING? FEMALE: 138 OUTDOORS: 218 MALE: 197 RV/BOAT: 45 PREFERS NOT TO ANSWER: 11 ABANDONED BUILDING: 5 DIFFERENT IDENTITY: 1 VEHICLE: 81 FEMALE TO OTHER: 1 RACEIETHNICITY: MALE TO OTHER: 1 AGE OF HOMELESS AMERICAN INDIAN, ALASKA NATIVE POPULATION: OR INDIGENOUS: 11 17 AND UNDER: 39 BLACK, AFRICAN AMERICAN, OR 18-24: 15 AFRICAN: 7 HISPANIC/LATINA/E/0: 13 25-61: 207 62 AND UP: 19 HAWAIIAN OR PACIFIC ISLANDER: 2 PREFERS NOT TO ANSWER: 19 WHITE: 284 MULTIRACIAL: 12 2024 UNSHELTERED PREFERS NOT TO ANSWER: 20 326 INDIVIDUALS 6 VETERANS (247 HOUSEHOLDS • 0 0 Aii i 'T� Community Health Report JANUARY - FEBRUARY 2025 LAW ENFORCEMENT ASSISTED DIVERSION L E A D (LEAD) stories:Success case successfully . goals . .. signed . . removedonitor .. .. an appointment with DSHS- fruitful, 1 participant had a change Mason AD victim-basedof mindset-from 133 active 19 new and negative to positive and completed a site cases admits moving forward. Participant obtained d warrant quashed,another got 2025. anothertheir criminal cases finalized, • • on getting visitation with their son,more than one • specifically• • continuing sobriety, employed, • . year clean. --------------------------------------------------------------------------------------------------------------------- HEALTH EDUCATION AND OUTREACH In the months of January and February, there was a total of 53 social media posts with an average 6.76% engagement rate. We attended the annual PIT Count at the end of January and provided resources and supplies to a majority of the unhoused population. Community Health staff recorded radio spots with Jeff Slakey of KMAS Radio, promoting healthy living and active lifestyles and education on avian influenza, seasonal flu, and substance abuse prevention. i 'Ti Community Health Report JANUARY - FEBRUARY 2025 PREVENTION EW(A➢ON PARTNERS- SUBSTANCE USE PREVENTION COALITION SUBSTAN((ABUSE PREVENTION COALITION V The coalition partnered with Scott Waller and Holly Gum to conduct a strategic plan called ripple effect mapping. We recruited 13 adults and youth who assisted with guiding us through the process. The coalition will continue working on supporting the increase in and development of substance use policies locally and throughout Washington State (Kratom use and sales).We are also working on increasing Mason County Youth Protective Factors through our continued work with North Mason, Shelton, and CEDAR High Schools'youth leadership groups. Projects include recording prevention ads for local radio and video ads for Mason WebTV. Shelton School District students are working on a Social Norms Project, and the coalition is currently planning the Seventh Annual Prevention Summit on Friday, May 2, 2025, at the Skokomish Community Center. We have also partnered with John Holbrook to conduct a Kratom and Whippets education at Shelton City Council, Skookum Rotary, and the Mason County Board of Health. Youth Substance Abuse Awareness How many of you cook E �,�� • • NEWS EMSW*RLDEXPO Nutmeg Treated as Drug Florida Poison Center Issues . ` . . � for Hallucinogenic High Warning about Nutmeg :� _:' Poison centers see an upswing in teens taking Y = nutmeg for a hallucinogenic high. MIAMI -- By MIKAELA CONLEY _ June 14, 2022 December 8, 2010, 5:37 PM ET • 5 min read u When used in cooking, nutmeg is perfectly safe, but some kids are using the spice to get a cheap high. T i kTo k Nutmeg Challenge Leads To Dec. 9, 2010— -- A sprinkle of.n.ut.meg.in eggnog .... .. . .Intoxication or a pinch in apple pie can add the perfect The Internet is full of videos in which teens are seen punch to a holiday dessert. But winter's favorite chugging nutmeg, smoking it and even snorting it. Background spice has also made headlines as an The spice contains myristicin, an organic compound that, unconventional way of getting high -- it's called if used in high doses, can give you a buzz, which causes Nutmeg (Myristica fragrans), a household spice, has been reported as a nutmeg high. some users to hallucinate. The buzz can last up to 48 the cause of accidental, intentional, or suicidal overdosing for 400 years.1-3 Recently, social media such as TikTok contributed to the hours, doctors said. emergency of Nutmeg poisoning as a part of the `Nutmeg Challenge.' PsychedelicNutmeg The Florida Poison Information Center at Jackson Trip Report Memorial Hospital has received a handful of phone calls • SUBSCRIBE reporting "nutmeg high" recently. Dr. Jeffrey Bernstein, X • 1 . Parents Can You Get High on Nutmeg ? Why This Isn 't a 1% - 4 NEWS Good Idea Kids Are UsingNutme fora y y g Medical) reviewed b Gerhard Whitworth, R.N. — High—What Parents Need Written by Eleesha Lockett, MS — Updated on 41 August 31, 2018 TO Know - Myristicin Researched effects Warnings � A new viral video is bringing attention to this old , Takeaway ' method of getting high. By Sarah Cottrell Updated on March 22, 2024 Before you consider using nutmeg as a • Fact checked bySarah Scott recreational substance to get high, - • • •. • - Kratom Kr;' What is Kratom : • Kratom is a tropical tree native to Southeast Asia. Consumption of its leaves produces both stimulant effects (in low doses) and sedative effects (in high doses), and can lead to psychotic symptoms, and psychological and physiological dependence. Kratom leaves contain two major "°' ' -4 psychoactive ingredients (mitragynine and 7-hydroxymytragynine). These leaves are crushed and 1` then smoked, brewed with tea, or placed into gel capsules. Kratom has a long history of use in Southeast Asia, where it is commonly known as thang, kakuam, thom, ketum, and biak. In the PO U.S., the abuse of kratom has significantly increased in recent years. How is it Abused . , • Mostly abused by oral ingestion in the form of a liquid, tablet, capsule, or extract. Kratom leavesF' may also be dried or powdered and ingested as a tea, or the kratom leaf may be chewed. What are the Effects: _ • Can produce opioid like effects for users, some users in Asia report using it as a substitute for opium. • At low doses, kratom produces stimulant effects with users reporting increased alertness, physical energy, and talkativeness. At high doses, users experience sedative effects. Kratom Convenience store in Thurston County consumption can lead to addiction. • Several cases of psychosis resulting from use of kratom have been reported, where individuals - addicted to kratom exhibited psychotic symptoms, including hallucinations, delusion, and confusion. What Does it do to the Body: • Kratom's effects on the body include nausea, itching, sweating, dry mouth, constipation, increased urination, tachycardia, vomiting, drowsiness, and loss of appetite. Users of kratom have also experienced anorexia, weight loss, insomnia, hepatotoxicity, seizure, and hallucinations 3 , , L i What is its Legal Status: • Currently regulated in 26 states, WA is not one. Kratom legislation was introduced in 2022 but did not make it past the first reading. AWOL Kratom product found in school bathroom FAMILY DEMANDS JUSTICE WITH $ 10 A SECOND KRATOM—RELATED WRONGFUL MILLION LAWSUIT AFTER OREGON MAN DEATH LAWSUIT FILED IN THE SAME WA DIES FROM KRATOM OVERDOSE COUNTY AS RECENT MULTI—MILLION Posted onithMarlh DOLLAR KRATOM VERDICT MichaePosted on 8th Dec mher The family of a man from Oregon,who died after using kratom,is seeking$10 million in damages through a Talis Abolin wrongful death lawsuit.This case is against a Portland,Oregon area head shop chain and unnamed individuals. The family's demand for compensation is in line with past cases,including a recent$11 million award in Florida A second kratom wrongful death lawsuit has been filed in Co Man sues after wife dies from and a$2.5 million jury verdict in Washington State related to kratom. year-old Jordan McKibban.The lawsuit involves multiple def kratom brands such as Whole Herbs kratom capsules and H drinking harmless kratom herbal 39-year-old Matthew Torres used a product called"Real Kratom"on May 27,2021.Shortly after,he suffered a powder sold by Cloud House Vaporz,for their role in McKibb severe seizure with convulsions and foaming at the mouth.Matthew died despite his girlfriend's immediate call in the Superior Court of the State of Washington in Cowlitz C4 tea Business Health Local News Nation Northwest Dozens of similar wrongful death lawsuits are expected to be filed in the coming � � � � my 2023 trial in Cowlitz County wher tiff was also represented by the attorr 111011ths WA family awarded millions over death blamed on supple - - kratom - NATIONAL Y. • _ Dad collapsed at dinner table before dying. Family's Aug.s,2o23at3:55pm . . . .. . . • lawsuit blames supplement Kratom By Matthew Esnayra E,Julia Marnin December 12,2022 1:37 PM Q The Daily News,Longview,Wash. A Cowlitz County jury has awarded$2.5 million to a Castle Rock family in a wrongful death lawsuit after a man with back pain died from ingesting a popular marketed herbal supplement and pain reliever called kratom. r i A tz-member jury ruled last week in favor of Sybil Coyne and the estate of her f late husband,Patrick Coyne,citing that Wendianne Rook and her Oregon- based company,Society Botanicals,were liable because the kratom product FAMILY OF C O LO RA D O MAN FILES she sold was not reasonably safe in design,its labeling was negligent,and y substance, says it's a roughly S1.s billion-per-War industry. WRONGFUL DEATH LAWSUIT AFTER H Kratom is not regulated as a controlled substance, though the Drug pills, DEATH I S LINKED TO KRATOM f X d ���,� .« v[ bgMroawtlYtaflhY Posted on 24th September Enforcement Administration lists it as a "drug of concern:' The FDA It is B,A—'2Lka e°�° mctlaw has not approved kratom for any purpose, but supplements do not it,eL—fyora woman who died after takingkrarom,opioid-like effects,was awarded$11 million Iv[�ceek i (GREELY,CO)September 20,2024—The family of Robert Simmons,a 34 year old husband and father of four, require the agency's sign-off to be sold. ale of O.P.M.S.,a FAMILY OF A TEXAS MAN FILES WRONGFUL S. ho took pride in Kratom was the cause of 91 overdose deaths from July 2016 to rued to kratom,a D EAT H LAWSUIT AFTER KRATOM Simmons tragically December 2017, according to a report from the Centers for lliseas(2 r Green Borneo kratom Control and Prevention. But some estimates put the toll far higher: OVERDOSE in other words,kratom Lileading ysis by The Washington host found kratom listed as the Posted on 22nd November s into believing that cnuevo are of the risks,had or partial cause of death in at least 4,100 deaths from 2020claims that it was an and an investigation by the Pampa Bay Times last year Ennis,TX—(Nov 28,2022)The family of a 29-year old Texas man,Dustin Hernandez,who died after drinking kratom tea,has filed a wrongful death lawsuit in Ellis County Court(Case No.109825).The lawsuit alleges that found that more than 580 people in Florida alone had died from Dustin Hernandez's death was caused by kratom products imported,distributed,and sold by Jacob Fletcher; Shaman Supplies,LLC;Kono Labs;Whole Herbs Kratom;Perfection in Peace,LLC;and Chaney's Tobacco Station, kratom-related overdoses since 2013. Inc. The lawsuit says that Dustin died alone at work on March 25,2021.A co-worker found him face down on the In a letter published Monday in the journal Annals of Internal floor in his own blood after his overnight shift at a hotel in Ennis,Texas.During the night,Dustin drank Whole Medicine, a group of researchers called kratom an "emerging issue" Herbs kratom tea and had a seizure,according to the complaint. and suggested that physicians consider asking patients about their Kratom Business Claims Kratom Can Treat Disease The Texas lawsuit alleges that Jacob Fletcher and his businesses,along with the stores where Dustin purchased kratom use, the same way they do about cannabis, cocaine, the kratom,are responsible for Dustin's death because they marketed and sold a defective,dangerous,and methamphetamines or heroin. The paper suggests that as of 2022. deadly product. Tianeptine -- - �� - What is Tianeptine: • Called "gas station heroine" by government leaders. Also known by street names such as Tianna 1W —'4 • 1W or Zaza, Tianeptine is a prescription medication marketed as a tricyclic antidepressant in Europe, , web.- Asia, and Latin America. It is often marketed as a supplement or research chemical in the form of either tianeptine sulfate or tianeptine sodium through unregulated vendors. Due to its legal status in the US some retailers have also began selling it as a dietary supplement. N How is it Abused : I t • Mostly abused by oral ingestion in the form of a capsule or liquid. .I What are the Effects: - • Effects the body similarly to drugs like morphine. Tianeptine affects several key brain functions, it activates opioid neurotransmitter receptors, inhibits glutamate receptors, and modestly potentiates dopamine. Unlike common antidepressants it does not cause any long-term changes in serotonin levels. In high doses, tianeptine can have effects like an opioid which can lead to Examples of products which may contain tianeptine addiction and other serious health conditions such as respiratory depression and overdose. Philadelphia CBP Officers Bag 22 Pounds of `Gas Station What Heroin' Destined to Edgewater, NJ Release Date:Fri,12/13/2024 • Possible side effects of tianeptine include nausea, constipation, abdominal pain, headache, PHILADELPHIA-U.S.Customs and Border Protection officers intercepted a shipment of a potentially dangerous tianeptine,known light-headedness, and changes in dreaming. In high doses, or when combined with other on the tined eet as to ddrssinEdgewater, heroin,"aer,taninternationalexpressconsignmentfacilityinSouthJerseyonDecember4thatwas destined to an address in Ed ewater,N.J. synergistic drugs such as alcohol, phenibut or benzodiazepines, tianeptine can cause drowsiness, CBP officers inspected two separate parcels on November25 and December2 from Hong Kongthatwere each manifested as"deep groove ball bearings"Instead of ball bearings,officers discovered five bags of a white powdery substance in each of the two parcels. confusion, difficulty breathing, coma, and death. CBP officers tested the substance using a handheld elemental isotope analysis tool • There are studies showing high potential for addiction to tianeptine when it is misused for its and identified the substance as tianeptine sodium salt. The tianeptine weighed a combined 10.22 kilograms,or 22 pounds and eight opioid like properties. Prolonged misuse of tianeptine at high doses is known to cause ounces. Tianeptine is an atypical tricyclic antidepressant that is sold in European,Asian,and withdrawal symptoms consistent with other opioid drugs or potentially worse. The misuse of and addiction to tianeptine is well documented in Europe, and there are more and more cases Virginia Poison Center seeing increased use of gas station heroin of tianeptine addiction being reported in the United States. The CDC reported a significant surge ne,known as gas station heroin,is a Pus compound marketed overseas as in tianeptine abuse or misuse reports in recent years. supplement and antidepressant allegedly treats irritable bowel e. iv What is its Legal Status: ing bulk powder,counterfeit pills ommonly used to distribute heroin. • Tianeptine is federally legal, not approved by the FDA, and is currently unregulated. Recently a cluster of poisoning cases involving eath. banned by Alabama, Michigan, Mississippi, Tennessee, Georgia Indiana, Ohio, and North INCREASED"GAS ST�TION HEROIN"USE MT-K-71 Carolina. By Amir Massenburg Publi,hhedd.D. 26,2024 of 3.14 PM PST ►�• XG)IM ROANOKE,Va.(WDBJ)-There was once a time where you could walk into a gas station and get what's called'gas station heroin'.It's a drug that mimics the effects of actual heroin. `Central nervous system depression,coma,respiratory depression.You could stop breathing,'said John Downs,Medical Toxicologist and Director of Virginia Poison Control at Virginia Commonwealth University,going down the list of reactions from taking Tianeptine. The substance is intended primarily to treat anxiety and depression,and was urgently labeled as not having medicinal purposes by the Virginia Board of Pharmacy this year.This designation cut down access to it,However,Downs says it's actually being used even Phenibut What is Phenibut: Supplements sold at Alabama gas stations causing spike in overdoses by CYNTHIA GOULD I WBMA Staff I Mon,March 29th 2021,3:52 PM PDT • Phenibut is a non-FDA approved, powerful synthetic depressant. Initially developed in Russia, it is used as a prescription anti-anxiety medication in many countries. How is it Abused : • Typically taken as a tablet but may also be found as a powder or taken intravenously. pHRENZE ' What are the Effects: • Acts as a sedative with users experiencing a euphoric high. • Acts as a drug potentiator, increasing the effects of alcohol, opioids, and other substances. • Causes agitation, police have reported a common trend among users is combativeness. Florida based MT Brands markets Phrenze Red as"designed to help boost your mood and chill without the crash.But too much of it can cause some very serious side effects.("MAI What Does it do to the Bodv: T_ • Phenibut can cause side effects including reduced consciousness, dizziness, nausea, poor balance, and fatigue. Large doses have caused users to lose consciousness, experience trouble breathing, and has caused death. ZA ZA SILVER • Addiction occurs quick. Users who stop taking phenibut experience withdrawal symptoms including anxiety, agitation, seizures, and increased heart rate. What is its legal Status: 15CAPSULES i • Lega, but FDA has banned it's marketing as a dietary supplement. Banned by Alabama. �x� supplleme p ulle =acts ZA Servings per container:15 ZA Amount 4G of Dolly per serving Value Proprietary Blend 700 mg t Tianeptine Sodium Phenibut Kana LS t Daily Values Not Established Other Ingredients:May contain vegetable capsules and vegetable slearale used in manufacturing. torage:Keep in a cool dry place 61 71111111 �111 10�1125272 73 4 Examples of products that may contain phenibut Kava What is Kava : • Kava is a beverage or extract made from the Piper methysticum plant. In the South Pacific, it's a popular drink that is used in ceremonies for relaxation. The name "kava" comes from the a1 ~a Polynesian word awa, which means bitter. Kava affects the brain and other parts of the central r nervous system. Chemicals called kavalactones that are found in kava are believed to be responsible for its effects. Some users report it as an alternative to sleeping pills or �,7c x `O benzodiazepines. - C w ; a How is it Abused : • Can be chewed in root form. Also available in a liquid or powdered in capsules or tablets. �� . ,, sjP ►` What are the Effects: • Creates a feeling of euphoria, muscle relaxation, and sleepiness. Some users report the effects - as similar to alcohol use. What Does it do to the :Bodv I` )►1 • Kava acts as a potentiator for other substances, increasing the effects and risk of damage, especially with alcohol. • Cases of liver damage and death have been linked to kava use. • Kava can cause digestive upset, headache, dizziness, and other side effects. The use of kava may affect the ability to drive or operate machinery. Long-term use of high doses of kava may cause J � kava dermopathy, a condition that involves dry, scaly, flaky skin with a yellow discoloration. • Kava may have special risks if taken during pregnancy or while breastfeeding because of the 1 SFhS A1S presence of harmful pyrone constituents. y e What is its Legal Status: • Kava is federally legal and widely available. Examples of products that may contain kava Kava f,:� Best of Olympia v Austin Meadows • 3h �� BEN y goldenhourteaoly Follow • • • Golden Hour Tea is a cool new community space in 0 OG downtown Olympia. It's a bar-like atmosphere, but without 9 posts 217 followers 363 following the alcohol! They serve iced tea blends on tap (which taste kind of like mocktails honestly), loose leaf tea, kava, etc. and are open into the evening. o ;'� �� Golden Hour Tea Olympia ''�e � PJP this week 4-8pm It's a large space with tons of games - pool, foosball, giant FA & K GH is an alcohol-free wellness lounge in Olympia, WA that specializes in a variety of micro- Jenga, ping pong, board games and more. brewed... Sounds like they just opened this week so they're still figuring out the kinks. This week they are open 4pm-8pm but the manager said they plan to expand to be open 10am-10pm, and will be hosting more community events. Why Mitra 9 sees itself as the It is a cool space and I'm very glad to see an evening Budweiser of kava, kratom beverages hangout option that's not a bar. Check it out! 502 4th Ave E (across from Last Word Books and McCoys) The brand seeks to capitalize on demand for better-for-you drinks, while targeting Open 4-8pm this week the afternoon, when people are looking to relax without the help of booze. Follow their social for updates and hours as they expand Published Dec. 4, 2023 ` Chris Casey "' ^= in In X o ti Staff Reporter �\ - r" r ar loll J_' `� ATUR J re rk wa L A/0r OpJ'r7/ R �v 00251 21 comments 37 shares j QS / rI L, I il/o 1 1 (`nmmant iv Conn /J"'� Chnra �i•� , y Y NATO)1 0 L•,.J\, KA A Akuamma What is Akuamma : • Native to tropical Africa, akuamma, or Picralima nitida, is a plant that produces flowers and seed-filled fruits year-round, both of which have medicinal properties. Many people use the roots and bark after selling its powdered, crushed seeds. Very similar to Kratom, people use , �A both kratom and akuamma for their powerful alkaloids, known for acting as an alternative to S other medicinal prescription substances. AMAZING —BOTANICALS— How is it Abused : AKUAMMA - MX Extract Tablets • Mostly abused by oral ingestion in the form of a powder or capsule. Seeds can also be chewed .I 6— PlcralimnNiUV20.000mg or ingested whole. Allwiotes Actws A Paim ✓'fOmOt65 ROIasAlllon' What are the Effects- • Akuamma seeds tend to deliver a relaxing effect where the results can be summed up as sedation. Some users have described the feeling as similar to alcohol inebriation, minus the loss of coordination or mental focus. Acts as a potentiator, increasing the effects of other substances. What Does it do to the Body: • Common side effects of akuamma abuse can include headaches and addiction. Some users have experienced nausea and vomiting. • Not a lot of research exists on the effects of akuamma on the body however, some evidence exists to suggest in high doses it can act as a toxin in the body. Akuamma may cause damage to AA SEED } several organs and cause hepatocellular damage. Some users have also experienced a slight AKUAM� �— PANY increase in sodium and potassium levels in their blood. COMI =DA JCS _ ;EEDCO RANV.pA� What is its Legal Status: .,`.�; ` r AKUAMMA SEED g Z COMPANY • Akuamma is legal and widely considered a natural medicine. Youth seek it out due to its , ,;, availability and take the substance in large enough doses to get a high effect. Currently available �lY1yi�Kt.uNMASEEDC�`�Nr- �in most retail stores and widely available online. Examples of akuamma extract products Damiana COLL What i Damiana : EDELIC S � � PSYCH , • Damiana is a wild shrub that grows in Mexico, Central America, and the West Indies. The leaf U WATER and stem are used to make medicine. Became popular as a main ingredient in a popular TikTok J W beverage in 2021. S $11PPEEMENi How is it Abused : • Available in a liquid or powdered in capsules or tablets. Available as a tea. a SUPPLE 12 FL OZ 3, What are the Effects: • Has psychedelic effects when used in high doses. Acts as a hallucinogen and provides a calming effect. Damiana has been sold as an ingredient called "spice," present in some herbal mixtures that mimic the effects of marijuana. What Dope- it do to the Body: ADVANCED BOTANICAL FINGERPRINT TECHNOLOGY- Danuana i • Taken in high doses can cause convulsions and symptoms similar to rabies. Poisoning has been reported at 200 grams of extract. FULL SPECTRUM HERB AN - tt�a ver red • Can cause low blood sugar levels. ©t11.NICALKiN�FPPRiNT/ECM tnti68d for AuthentmrtY ADVANCED �^�I _ srcatly Palaa[aA^ Da 1 i a NT l(` Turnera MICNATL 8�0 m9 What is its I-egal Status: , , 800mg • Damiana is federally legal and widely available. Examples of products that may contain damiana HHC What is N Hre • HHC (hexahydrocannabinol) is a synthetic cannabinoid similar to THC found in marijuana. PEFGUMI(Y - Research suggest HHC may naturally occur in trace amounts within cannabis plants but often isn't isolated. HHC is created using hemp so the legality around it is challenging due to the 2018 farm bill making hemp products federally legal. HHC is similar to other hemp derived THC strains SUMMIT" such as Delta-9 and Delta-10. HHC is used by many as a replacement for marijuana because it MEMMM% does not show up in typical drug tests. 1 1 How is it Abused : • Similar to marijuana, often in a vape cartridge or eaten as a gummy. What are the Effects: • Despite being known for some time, there's still a lack of research on HHC specifically. Most 500MG TOTAL cannabinoid research focuses on THC and CBD. From what is known, HHC and THC have similar mango effects on the body. Guava o Strawberry Kiwi o watermelon • HHC is reported to have a milder high than THC and last longer. ar� supplement NET WT.6.350, What Does it do to the Body: v • Similar side effects as THC. Users report anxiety, confusion, difficulty with coordination, dry mouth, increased heart rate, low blood pressure, memory loss, red eyes, slower reaction times, i —y • tiredness. What is its I.egal Status: .. • WA state banned the sell of hemp-derived synthetic cannabinoids in 2021 however, HHC is not . banned by name and some manufacturers argue whether the law applies. HHC is considered PURPLE STUFF HHC VAPE federally legal and is widely available online and in states that have not banned hemp derived IGIMABLE Fill- synthetics. PIE Examples of products that may contain HHC. Notice how the gummies above are labeled as a dietary supplement. Psilocybin Mushrooms What is Psilocybin : • Psilocybin is a hallucinogenic chemical in certain mushrooms known as magic mushrooms. Y, Eating mushrooms that contain psilocybin can have a variety of effects, ranging from euphoria to hallucinations. How is it Abused : • Psilocybin mushrooms are ingested orally. They may also be brewed as a tea or added to other • foods to mask their bitter flavor. • • 1 What are the Effects: • The psychological consequences of psilocybin use include hallucinations and an inability to discern fantasy from reality. • Panic reactions and a psychotic-like episode also may occur, particularly if a user ingests a high dose. What Dope- it do to the Body: • Longer, more intense "trip" episodes, challenging experiences (physical and emotional), psychosis, and possible death. L- • Abuse of psilocybin mushrooms could also lead to poisoning if one of the many varieties of poisonous mushrooms is incorrectly identified as a psilocybin-containing mushroom. .•. What is its legal Status: MOR ' , • Federal) illegal. Decriminalized in some municipalities like Seattle. Some states starting to ' � Y g p g legalize the substance. • Spores are legal and can be purchased online along with grow kits for people to illegally grow their own. Examples of products that may contain psilocybin mushrooms Amanita Mushrooms What is Amanita : • The Amanita muscaria, also known as fly agaric, is a very poisonous mushroom that can be «� r found in Europe and the UK usually between the months of July and October. It's also been RESrok,;, found in Brazil, South Africa, Central Asia and across North America. Recently, it is known for being a psychedelic mushroom species being sold legally in the US, but experts warn of its - potential dangers. The main psychoactive ingredient in Amanita muscaria is muscimol, which acts on similar receptors in the brain to alcohol. ITT, PARTY PAG-K How is it Abused : • Typically comes in the form of a gummy, snacks, joints, and capsules but may be found in many forms. ,i.a StCN[0lt�. �11���G Oif�t What are the Effects: , • Experiences with Amanita muscaria vary widely —some users report nothing at all, while others have major trips. Some report euphoria, while others feel sick and scared. It's generally considered to be unpredictable. Effects can last anywhere from 4 to 10 hours. What DoeF it do t^ the Body: • Known to cause vomiting, a lack of coordination a loss of touch with surroundings for several , g hours, size distortion (when things seem smaller or larger than reality), "looping" (when a ' person gets stuck in a repetitive behavior or thought pattern), and a sensation of flying. � • Has been called dangerous b experts and may cause temporary insanity, coma, and death. g Y p Y p Y Y HA M What is its Legal Status: g , • Legal in all states except Louisiana. Examples of products that may contain amanita mushrooms I I '_-- ---- -- ----------- ----- --- _ALLWATURALE FRIENDLY _� A • • WARNING:DO NOT,operate'amotor vehicle or any other heavy G,C MUSHROOM _ w,q ' i+ __. N � equipment if this product is consumed.Consuming this product _AP► � .,. . ., -•- •- -may cause INTENSE and POWERFUL effects. V GA SHROOM ; ��.�,�- � , cook►- . •• •� _ --- Jr' �lll�ote • . . _ �M� POOOMG 5 COU rr `1 / I I / NET WET.0.88 oz(259) v� Salt Nicotine What is Salt Nicotine: • The terms nicotine salts, nic salt, salt nic, or salt nicotine all mean the same thing. Its not the salt you put in your food. Nicotine salts are salts formed from nicotine and an acid. They are found naturally in tobacco leaves. Various acids can be used, leading to different conjugate bases paired with the ammonium form of nicotine. Advertisements state nicotine salt products contain 2 to 10 times more nicotine than a standard e-cigarette. ,.. U How is it Abused : • Typically, a liquid used in vape pens. W This product contains nicotin What are the Effects: which is a. duct contain highly addictiv "ghl addictiv substance. • Same as typical nicotine use. Requires less e-liquid to achieve a nicotine buzz. Produces smaller y vape clouds. What Does it do to the Bodv: • Nicotine salts are potentially more addictive — just by virtue of higher concentration, they might be more addictive than regular e-liquid. Lead to higher nicotine blood content in a shorter amount of time, triggering neurochemical reactions faster. L • Nicotine salt might be more likely to alter lung epithelium inflammatory responses, which could increase risk of respiratory illness. p Y What is its legal Status: TwSP . CdNTAINs Af • Legal for those old enough to purchase vape pens. N,AOU� Examples of products that may contain salt nicotine Vapes fda.gov/tobacco-products/compliance-enforcement-training/advisory-and-enforcement-actions-against-industry-unauthorized-to... o I, 1313 1 L_,F ..,I II %JI \.,..,I I I<JI I UVII%JI I . To date, FDA has authorized 34 tobacco- and menthol-flavored e-cigarette products and devices. These are the only e-cigarette products that currently may be lawfully sold in the U .S. Currently, no NTN product has received marketing authorization . . . W FDA NEWS RELEASE $76 Million in Illegal E - Cigarettes Seized in _ 7500 joint Federal Operation IL 15000 q SHERRY BOMB FDA Collaborating with Federal Task Force to Accelerate Further ' WARNING: Enforcement Actions _�• This product contains nicotine. Nicotine is an addictive chemical. ments For Immediate Release: October 22, 2024P1 - " C Today, the U.S. Food and Drug Administration, in collaboration with U.S. Customs and C E37500 ' �Border Protection (CBP), announced the administrative seizure of approximately three �15003 CHERRY BOWmillion units of unauthorized e-cigarette products, with an estimated retail value of $76 T WARNING: million. The seizures were part of a July joint operation to examine incoming shipments This product contains nicotine. Nicotine is an addictive chemical. and prevent illegal e-cigarettes from entering the country. Vapes ` IMETH FOUND IN VAPE WARNING FROM TPE GUERNSEY COUNTY SHERIFF'S OFFICE PEN � Device tested positive for LOCAL NEWS 'Rare' vape pen with meth nicotine and meth mixture found Ohio � � ill �•s A ' ' STATE OF • ADDICTION . . CBP Officers Seize Over $ 20 Million in Methamphetamine at the Roma Port of Entry Bottles of mineral water contoining 2,268 Release Date: Mon, 03/10/2025 pounds of liquid methomphetomine seized by CBP officers of Roma Port of Entry. Whippet What is a Whippet: • Whippets, or nitrous oxide, are popular "party" inhalant drugs. You may also hear them referred A r �A Of, to as "whippits" or "whip-its." The drug gets its name from whipped-cream aerosol canisters 1 that people open to misuse the gas inside. These drugs create a high that lowers your mental and physical pain. Doctors use nitrous oxide as an anesthetic for pain relief. It's common in dentist offices and other medical settings. You may hear people call it "laughing gas." It's safe to use by medical personnel for medical reasons. Nitrous oxide becomes harmful when you use it as an inhalant to get high. Recently, flavored nitrous oxide canisters have started to be sold. r� 00 �► T3 . r FTnvr•,BEFRY �"RV WBLFRv `1R`:R EFI{Y How is it Abused • Inhalation. To use an inhalant drug, a person will breathe in fumes from a closed source. People may cover their face and the canister with a bag or mask to inhale whippets. Or they may put the gas into a balloon and inhale it from there. Examples of products that may be used for What are the Effects: whippets • Whippets will create a euphoric high. This happens because they mess with your body's central nervous system. They'll slow down your brain activity as they cut off oxygen to your brain. What is nitrous oxide? • Whippets lower the user's ability to sense things like pain, sound or touch. They also affect the TikTok trend puts spotlight brain's emotional response, cause users to feel lightheaded or hallucinate, and may cause abusingon how kids are delusions. laughing " By Barry Pintar K D KJ!AS Updated on:September 9,2024 7:46 PM EDT CBS Pittsburgh What Does it do to the 13ody: NEWS • Whippets aren't physically addictive, but you can develop a psychological addiction to them. This happens because your brain likes the high from nitrous oxide. These highs change your brain's reward center and make you crave it more. ° ""g°° �""°°'W°`°°""m omm�u�an�� rack.N.vom o.�n.n 'ia9- fir5Gram.l ,� dC, Tank.NI0CMq, T. 6 CyW We., • If you're addicted to whippets, you have a higher chance of dying from them. If you use a lot of nitrous oxide, it messes with your oxygen supply. The drug can cut off your oxygen and cause ; === you to pass out or die. The lack of oxygen can also cause permanent damage to the brain. •ICBSINEWS '�l�� PITTSBURGH What is its Legal Status: NEADLINES :)MED BY HIS BUS DRIVER • Legal. Cartridges are easily available and can largely be found in aerosol canisters. PITTSBURGH (KDKA) -- There's a dangerous new trend for a cheap and easy-to-get high. It's been around for years but it's making a comeback. It's sometimes called whippets or hippie crack or just plain laughing gas. It's been 'irnunrl fnr liter-jl i-ontxxrioc 1-iiit nnxxT flionLc 7:0 21 Ne n Ap Finoo ♦• 2h ago BOX ES: 6 _ QD r• NS Q� C7 r _ r: BLUEBERRY __ �• WATEUAELOM MANGO -� BLUEBERRY www SMO.COSMiC4.S.COM 4%_ _ 1 oe W 461 .i- r y ' OOr02 / 00:32 { C* " Crime Net Follow ••• @TRIGGERHAPPYVI • 5h Ila Reply to Ap... ] .� - , � ,�. '� `I Going to school and leaving dumber is crazy - 6 A J V1J,JVJOu1G J. W VJ \WJ/ rcl, � • 10 Disposables: $280 ($28 Per) Miff O 233 editeu 1,04 PM ti Polkadot Mushroom Bars w shernet ;, � Hleroh 22 • 4 Grams Of Mushrooms Per Bar Strains: These ARE NOT EDIBLES - With that being said take at your own caution!&enjoy them in a safe space. ra ASK Presidential OG _ ' ' ` _ J AlGelato #33 �► 0 , Green Apple Runtz V j o Watermelon Zklttlez p40,, } t' LAM Desert Cooler r t Slurricane Tazz , Island Skunk_ ;r M : MUHAOG ' ' ' A•P.E.S (Albino Penis Envy) ; N: DISPOSABLE VAPES Bubble-Gum Haze 0 CC Known for their strong potency PRICING: ranging from 0.5 " .shroom sizes vary , , Grams Per - 7 Grams , you can FLUMS- request sizing so that their properly .�' Strawberry banana dosed ® 1 Cart: $30 5 Carts: $115 ($23 Per) ' I Pricing: 10 Carts: $190 ($19 Per) 1/8: $30 ELF— ''; . � Ir►r� iirn fnr r,nnrn N:: 1/4: $50 --Mute 12: $8o Sweet strawberry OZ: $125 , QP. $350 o 476 10 15 PM Inquire For More :y 1 - 30$ 30 per 0 160 edited 7:25 PM Ii/it JVe 'e a.i free 1000 MG THC DRANK freeroo I' As before TAKE THESE WITH • , . , PRECAUTION ,, THEY ARE A TRUE luShrooMS DOSE OF 1000 MG not some bs edible s Especially with the new nano the infused drank. --� very limited (only 20) , got These are y the se in small quantity because my people wanted these don't expect them last too long. Sweeter High Pricing: 1 For $35 Other Items of note Discreet Woes vaporizer Hoodie 4 ****1 ,(6 customer reviews). • Companies are creating vape devices in the for of inhalers. When used, these us$54.99 may simply look like inhalers but typicallyhold a cartridge containing y p y g g Your hoodie drawstrings have been reinvented!Now you can discreetly �� i , cannabis. �f, � �� � - vape with them.This patented drawstring vapor delivery system is compatible with every vape cartridge,e-cigarette,and closed pod system • Companies make hoodies designed to discreetly hide a vape cartridge. �i. �� , ��ar +, � +��� '• like JUUL,Pax Era,Btu and others. Check it out Marijuana Industry Clothing , , DEALS OF THE DAY • Several clothing brands such as Cookies and Spraygrounds backpacks are , marketed towards marijuana culture. - =` UP TO 80% OFF! l • Cookies is a complete cannabis brand who owns marijuana dispensaries and on amazon products. It rose to popularity due to successful marketing and promotion by celebrities who use the products. _ • Sprayground backpacks grew in popularity for marketing stash pockets which0 A F come with a card inside. Vaping Hoodie © Bestseller In 20+Carts $49.99 Barbasol Stash Can for Cartridges ScottCountyCustoms © ***** / Arrives soon!Get it by Oct 10-15 if you order today \. s: V Returns&exchanges accepted a Primary color* t ' ' I ` M Select a color r V rf F / Q N U I m� Example of a Sprayground backpack and the card identifying the stash Cookies company logo A discreet inhaler example next to cartridges pocket. Thank you ! Any Questions ? John - Holbrook@rentonschools . us 206 =677 =5305 G UNITED WE CARE ,# MASON COUNTY Code a Healthier Mind Public Health&Human Services '�.'A° - 11:00 c O Personalized for 9:21 •r a C Shelton,WA,United Sta Lcs Select Persona f UNITED WE CARE NOW - Mode!Therapy j e I I r - Stella Adams Q Book an Appointment K�od"Tn"`nrw Consult with certified therapists,listeners,and Treb.., mental health and wellness coaches t • /+� How are you feeling? • • Transforming Mental Health Access Bringing Affordable, Stigma-Free, and Continuous Support to the Community Millions in rural areas struggle to access timely, affordable, and stigma-free mental health care. In Washington, where 2.8 million residents live in areas with limited services, provider shortages, high costs, and stigma prevent many from getting the help they need. To address this, United We Care has partnered with the Mason County Public Health & Human Services to launch a pilot program—a step toward making mental health care accessible, affordable, and continuous. Our Mission: Bringing Mental Health Care Closer to Home We believe that mental health support should be available to everyone, regardless of where they live.This pilot is a step toward building a sustainable model for rural mental health care that blends technology and human expertise to deliver real-time support, professional intervention, and ongoing care. www. unitedwecare . com popp- PPPI_ How the Pilot Works At the center of this effort is Stella, United We Care's AI-powered mental wellness coach. Stella is not meant to replace professional care but to fill the gap between self-help and expert intervention. r2� 24/7 Availability �� Stella provides psychological first aid, self-assessments, emotional guidance, and expert referrals whenever users need support. Reducing Barriers to Care The program removes financial, geographical, and stigma-related obstacles by offering an immediate, confidential, and affordable alternative to traditional mental health services. Community Collaboration By working closely with local clinics, healthcare providers, and community organizations,the pilot ensures that Mason County residents receive consistent and accessible mental health support. Why This Pilot Matters Mental health care in rural areas isn't just about access—it's about breaking barriers and creating lasting change. Many individuals hesitate to seek help due to the stigma surrounding therapy,while others in remote locations simply have no access to professional care at all.This pilot is designed to bridge these gaps by offering a confidential,stigma-free, and easily accessible mental health support system that people can rely on. By integrating digital tools with local healthcare networks, this program will not only reach individuals in remote areas but also serve as a vital support system for clinicians. With the growing demand for mental health services, professionals often face overwhelming caseloads and burnout. Stella helps lessen this burden by providing immediate, accurate, and reliable resources, allowing clinicians to focus on those who need higher levels of care. The insights gathered from Mason County will be instrumental in shaping future mental health initiatives, proving that technology can be a powerful ally in reducing stigma, expanding access, and supporting both individuals and healthcare providers in rural communities. www. unitedwecare . com Environmental Health Briefing TO: Mason County Board of Health FROM: Ian Tracy, Environmental Health Manager DATE: March 251", 2025 ITEM: HEARING Happy Garden Chinese Restaurant Permit Revocation Appeal SUMMARY: The department has closed Happy Garden Chinese Restaurant three times in the past six months due to significant food safety code violations. The condition of the facility and its operation pose a significant public health threat. As a result, the department has chosen to revoke their food establishment permit. Per Mason County Code, the establishment shall not be allowed to apply for a new permit for a minimum of six months. The establishment owners have appealed the permit revocation. REQUESTED ACTION: The board must hear the appeal by the establishment owners and decide to either: • Uphold the permit revocation. • Overturn the permit revocation. • Establish alternative measures. ATTACHMENTS: Chronology, Inspection Reports for the past six months, Violation Correction Agreement. MASON COUNTY 415 N 6T"STREET, SHELTON WA 98584 SHELTON: 360-427-9670, EXT. 279 or 361 Public Health&Human Services foodsafety@masoncountywa.gov Food Establishment: Happy Garden Chinese Permit#: FEP2015-00164 Six Month Inspection and Enforcement Summary September 11, 2024—February 27, 2025 September 11, 2024, Routine inspection, multiple critical red violations were observed and documented. Critical Red Violations — 105, Blue Violations — 19, Total — 124. The food establishment was Closed. Provided education and training. September 12, 2024, Reinspection. The Food Establishment provided a Friend/Family Member interpreter. The owner signed a voluntary correction agreement. The owner could complete the agreed-upon requirements and corrections to violations, and a 2°d re-inspection was scheduled for the following day at 10:00 a.m. September 13, 2024, Establishment not ready. Corrections and training were not completed as agreed upon in the voluntary correction agreement. The establishment requested that inspectors return at 3:00 p.m. Establishment remained closed, and inspectors agreed to return at 3:00 p.m. Reinspection at 3:00 p.m. verified violation corrections were completed, and training of food workers was completed. Establishment was approved to open. October 2, 2024, Reinspection. Multiple repeat violations observed. Red Critical Violations — 35 Total Violations — 35. Conducted hands-on training focused on the repeat violations observed. Violations were corrected during the inspection. No closure. October 11, 2024, Reinspection. Repeat red violations were observed and corrected during inspection. Red Critical Violation Points—35. Inspectors provided education. Establishment was notified that they would be monitored/inspected on a modified schedule due to multiple repeat high-risk violations. No closure. January 9, 2025, Routine inspection. Red Critical Violations 105, Blue Violations - 3, Total 108. Owner did not complete certified food protection manager course required by the voluntary correction agreement. Food establishment closed. January 10, 2025, Meeting with Environmental Health Manager, inspectors, owner and her son. During this meeting no family/friend interpreter was present. Discussed importance of certified food protection manager training and possible permit revocation if violations continue. Owner's son requested more time to make corrections and for owner to complete the Certified Food Protection Manager Course. Owner was informed an interpreter would be provided at the next reinspection. January 14, 2025, Reinspection. Mandarin-Chinese interpretation provided via phone. Discussed Certified Food Protection Manager certificate requirement and importance. Reviewed previous inspection on 1/9/2025. It was explained that these violations needed to be corrected and not recur during future inspections. Owner confirmed she understood the translated materials that have been provided. Reinspection conducted. Red critical violations — 10, Total 10. Violations were corrected and establishment was approved to open. Owner was notified that their Permit would be revoked if red critical violations were observed during future inspections. Discussed ramifications of permit revocation. February 27, 2025, Routine Inspection. Critical Red Violations — 50, Blue Violations — 18, Total 68. Establishment closed. Interpreter was offered and refused. The owner was notified permit will be revoked and appeal process was explained. Please see attached files for full inspection reports, pictures, and violation correction agreement. • 415 N 6T"STREET, SHELTON WA 98584 MASON COUNTY f SHELTON: 360-427-9670, EXT. 279 or 361 Public Health& Human Services foodsafety@masoncountywa.gov Understanding A Food Establishment Inspection Report: Food establishments are routinely inspected a minimum of two times per year, depending on the complexity of their menu and operations.A Food Establishment Inspection report is a snapshot in time of the food safety practices and management system observed at a restaurant. This is the primary way for our local health jurisdiction to monitor and evaluate compliance with the Washington State Retail Food Code. During the inspection process,the inspector looks for critical violations (red) and non-critical violations (blue). Critical Violations (red), of the Food Code, if left uncorrected, are more likely than other violations to directly contribute to food contamination or foodborne illness. Examples of critical violations include poor temperature control of food, improper cooking, cooling, refrigeration, or reheating temperatures. These problems can create environments that cause bacteria to grow and thrive,which can put the customer at risk for foodborne illness. Non-critical Violations (blue), not directly related to the cause of foodborne illness, but if uncorrected, could hinder the operation of the restaurant. The likelihood of foodborne illness in these cases is very low. However, if non-critical violations are not corrected,they could lead to critical violations. Examples of non-critical violations include a lack of facility cleanliness and maintenance, or improper cleaning of equipment and utensils. Additional inspections take place as needed for the following reasons. • A routine inspection fails and falls into re-inspection (Over 35 critical red point violations) • Complaint inspection • Foodborne illness investigation inspection • Preoperational inspection (conducted prior to opening a new establishment or when a change of ownership occurs) • Emergency Inspections (following a fire, flood, sewer/septic backup, etc.) MASON COUNTY PUBLIC HEALTH & HUMAN SERVICES Food Establishment Inspection Report Washingtorc Stak Depannirntof 415 N 6th St.,Shelton,WA 98584 1 Shelton:360-427-9670 ext 400 1 Belfair:360-275-446740 /I*Health Name of Establishment:HAPPYGARDEN CHINESE Establishment Type:Annual Food Establishment RiskCategory:High Permit Number:FEP2015-00164 Establishment Street:124N FIRSTST Email:happygarden124@outlook.com Establishment City: SHELTON Phone:360-426-4411 Date: Time In: ElapsedTime: Purpose Of Inspection: Routine Meals Served: Meals Observed: Total Points: 124 Red Points: 105 Repeat Red:60 9/11/2024 01:10 pm 02:20:00 L D I L RED HIGH RISK FACTORS—FOODBORNE ILLNESS RISK FACTORS&INTERVENTIONS High Risk Factors are improper practices or procedures identified as the most prevalent contributing factors offoodborne illnessor injury. Checked Box indicates compiiance status(IN,OUT,NO,NA)for each item IN=In Compliance OUT=Not In Compliance NO=Not Observed NA Not Applicable CDI=Corrected During Inspection R=Repeat Violation # IN OUT NA NO Item Description CDI R PTS # IN OUT NA NO Item Description CDI R PTS Demonstration1 OUT PIC present,demonstrates knowledge and performs duties to 5 16 OUT Proper cooling procedures 25 maintain AMC;certified manager on staff unless exempt 2 Food Worker Cards current for all food workers;newfood workers 5 17 IN Proper hot holding temperatures(5 pts if 130°F to 134°F) 0 trained 18 IN Proper cooking time and temperature;proper use of 25 Employee Health J11111116 noncontinuous cooking 3 IN Proper illworker and conditional employee practices;no ill workers 25 19 OUT No room temperaturestorage;proper use oftime as a control 25 present;proper reporting of illness Preventing Contamination by Hands 20 IN Proper reheating procedures for hot holding 15 4 OUT Hands washed as required 25 21 OUT Proper cold holding temperatures(5 pts if 42°F to 45°F) 5�00 5 IN Proper barriers used to prevent bare hand contact with ready-to- 25 Accu rate thermometer provided and used to evaluate temperature eatfoods 22 IN of foods 6 OUT Adequate handwashingfacilities 10 Approved Source,Wholesome,Not Adulterated _j 23 NA Properconsumer advisory posted for rawor undercooked foods 7 IN Food obtained from approved source 15 Highly Susceptible Populations 8 IN Water supply,ice from approved source 15 24 NA Pasteurized foods used as required;prohibited foods not offered 5 9 NO Proper washing of fruits and vegetables 10 Chemical 10 IN Food in good condition,safe,and unadulterated;approved 10 25 IN Toxic substances properly identified,stored,used 5 additives 11 IN Proper disposition of returned,unsafe,or contaminated food; 10 conformance , •Compliance with valid permit;operating and risk control plans, proper date marking procedures for food at high risk for Listeria 26 IN and required written procedures 30 12 NA Proper shellstock lD;wild mushroom lD;parasite destruction 5 27 1 1 1 NA I Compliancewith variance;specialized processes;HACCP plan 10 procedures for fish Protection from Cross Contamination 13 IN Food contact surfaces cleaned and sanitized;no cross 15 contamination . Points 14 OUT Raw meats below or away from ready-to-eat food;species 5 95 separated 15 NO Proper preparation of raw shell eggs 5 BLUE LOW RISK FACTORS ••• RETAIL PRACTICES Low Risk Factors are preventitive measures to control the addition of pathogens,chemicals,and physical objects into foods.Checked Box indicates compliance status. # IN OUT Item Description CDI R PTS # IN OUT Item Description CDI R PTS Food Temperature Control Utensils and Equipment 28 Food received at proper temperature 5 40 Food and nonfood surfaces properly used and constructed;cleanable El 29 Adequate equipment fortemperature control 5 41Warewashingfacilities properly installed,maintained,used;sanitizer CDI concentration;test strips available and used 30 Properthawing methods used 3 42 Food-contactsurfaces maintained,cleaned,sanitized 5 7--d Identification 43 Nonfood-contact surfaces maintained and clean 3 31 F Food properly labeled;proper date marking CDI 1 5 Physical Facilities Protection from Contamination lumbing properly sized, and maintained;proper backflow devices 44 P , 5 32 Insects,rodents,animals not present;entrance controlled 5 indirect drains,no cross-connections 33 Potential food contamination prevented during delivery,preparation,storage, 5 45 Sewage,wastewater properly disposed 5 display 46 Toilet facilities properly constructed,supplied,cleaned 3 34 Wiping cloths properly used,stored;sanitizer concentration 5 47 Garbage,refuse properly disposed;facilities maintained 3 35 Employee cleanliness and hygiene 3 48 Physical facilities properly installed,maintained,cleaned;unnecessary persons 2 36 Proper eating,tasting,drinking,ortobacco use CDI 3 occluded from establishment 49 Adequateventilation,lighting;designated areas used 2 37 In-use utensils properly stored CDI 3 50 Posting of permit;mobile establishment name easily visible 2 38 Utensils,equipment,linens properly stored,used,handled 3 39 Single-use and single-service articles properly stored,used CDI BluePoints 19 Comments,Temperatures,and Photos on the following pages. Comments: Meeting 11:00am 9/12/2024.Closure reinspection and meeting required$95 for reinspection cost.Volunteer closure meeting for training at 11AM. Temperature Observations Item Location Temperature Breaded fried meat white cooler 56 Cabbage out near hot-hold 56 beef on top of make table 51 calamari on top of make table 50 BBq Pork In make table 41 Ambient white cooler 41 Cabbage Clear door cooler 52 Noodles 1clearcloorcooler 152 Raw shrimp 1cooler in storage 140 VOILATIONS,OBSERVATIONS AND CORRECTIVE ACTION #Items 1 Violation: 02105 (PIC—Demonstration of knowledge) Violation: 02107(CFPM—Credential) Violation: 02110(CFPM—Duties) Violation: 02115(4-16) (PIC—Duties) Observations : No Certified food protection manager certificate observed certified food protection manager is required. Corrective Action: On-site education of risk factors.The Person In Charge (PIC) must train Food Workers on foodborne illness risk factors. Corrective Action: The Person in Charge (PIC) must obtain a Certified Food Protection Manager Certificate through training.The permit holder and/or Certified Food Protection Manager must verify that the Person in Charge (PIC) has appropriate food safety training. Corrective Action: The establishment must post job aids. 4 Violation: 02300(HW—Clean hands and arms) Violation: 02305 (HW—Procedure) Violation: 02310(HW—When to wash) Hand Washing was not observed between tasks specifically a staff member observed rinsing dirty dishes then Observations : prepping food near work area. Staff working with raw food items then going back to wok without washing hands. Hand washing must occur between any activity especially from raw foods to ready to eat foods. Corrective Action: Food Worker directed to wash hands. Discussed when,where, and how to wash hands properly. Person in Charge (PIC) must ask Food Workers to demonstrate proper handwashing and retrain as needed. Corrective Action: Discussed when,where,and how to wash hands properly. Person in Charge (PIC) must ask Food Workers to demonstrate proper handwashing and retrain as needed. 6 Violation: 02315 (HW sink—Where to wash) Violation: 05255 (HW sink—Location) Violation: 06310(HW sink—Hand drying provision) Paper towels need to be accessible at all times at hand sink. Paper towels were brought at time of inspection. Observations : Food was observed being prepped in an outside storage area that does not have a hand sink. Please prep inside the kitchen. Corrective Action: Stock the hand-washing sink with soap and/or paper towels.The Person in Charge (PIC) must regularly verify soap and paper towel supplies are properly stocked. 14 Violation: 03306(1a) (Raw animal food—Food,adequate separation) it was observed that eggs- raw shelled were put above broth/soup in white cooler next to wok.Shrimp- Raw was Observations : above ready to eat food items that was in the fridge in outside storage room. Please reorganize so that ready to eat foods are above raw foods. Corrective Action: Food without obvious contamination moved during the inspection. Discussed how raw animal food will be stored and separated in order of Cooking temperature to prevent cross-contamination. Food Workers must be trained on proper raw animal food storage and separation. 16 Violation: 03515 (Cooling—Process) Violation: 03520(Cooling—Methods) Beef and chicken in 4 different areas in kitchen and on top of freezer observed between 101-120 cooling in room Observations : temperature.The owner explained that they needed to cool before they could go in the cooler.-Cooling can occur in ice baths by the time it get to 135F. Corrective Action: Improperly cooled food must be reconditioned by reheating to 165°F. Cool all Temperature/Time Control Safety (TICS) Foods in 2 inch hotel pans, uncovered. Monitor temperature to reach 70°F or below within first 2 hours and reach 41°F or below with in next 4 hours. Discussed proper cooling procedures and the types of foods that are cooled in the food establishment.The Person in Charge (PIC)must monitor cooling procedures Corrective Action: Improperly cooled food that cannot be reconditioned must be discarded. Refer to the Food Destruction Guidelines for more info. Cool all Temperature/Time Control Safety(TICS) Foods in 2 inch hotel pans, uncovered. Monitor temperature to reach 707 or below within first 2 hours and reach 41°F or below with in next 4 hours. Discussed proper cooling procedures and the types of foods that are cooled in the food establishment.The Person in Charge (PIC)must monitor cooling procedures Corrective Action: Food Workers must be trained to evaluate food temperatures with a calibrated thermometer. Food Workers must be trained on proper cooling procedures.The Person in Charge (PIC)must monitor cooling procedures 19 Violation: 03530(2) (TPHC—Process) Around 36 crates of shelled eggs are out at room temperature in the storage area.They had been there since the Observations : night before cabbage cut earlier in the morning around 12:00 and observed stored at room temperature in kitchen. Temperature controlled foods that include leafy greens and raw shelled eggs must be in cooler under 41F. Corrective Action: Temperature/Time control safety(TCS)food at ambient temperatures found unlabeled or untimed, improperly labeled, or labeled but have exceeded the 4-hour time limit, must be discarded. Food Workers must be trained to properly use hold time/temperature control.The Person in Charge (PIC) must monitor Food Workers to ensure they are following proper procedures. 21 Violation: 03525 (1b, 2) (Cold holding—Process) The following items were observed over 41F improperly cold holding in the different coolers. Make table-Plates on top at top of make table cooler-Bell and veggies-56F-Chicken and veggies-51F-Noodles and meat-50F- Observations : White cooler next to wok-fried meats-56F-52F-Breaded-Pork-46F-Clear door cooler next 2 prep-2 containers of noodles 52F-3 Containers of cabbage 52-50F All of these items were made 2-3 hours prior Corrective Action: Improperly cold held food may be moved or reconditioned. Discussed proper cold holding procedures.The Person in Charge(PIC) must monitor cold holding temperatures and verifies corrective actions are taken as needed. Follow a maintenance schedule and repair equipment,as needed. 31 Violation: 03526(Food labels—Date marking) Observations : No Date marking observed throughout the location. Please date mark foods that have been out of original package for more than a day and that are temperature controlled needs to be discarded after 7 days. Corrective Action: Food establishments must have foods out of the original container properly labeled. Food Establishment must have a process for date marking food that is prone to listeriosis,ensure that date marking is happening, and discarding after the 7-day discard date. Date marking: Discard day is the first day+6 days. Needs to be labeled after first 24 hours 36 Violation: 02400(Employee contamination—Eating, drinking,tobacco) Observations : It was observed that staffs food was stored next to food being prepped in the kitchen- next to cabbage and hot hold.-Staff food should not be stored one eaten in kitchen please make employee area to store such items. Corrective Action: Food Workers may only eat, drink, or use any form of tobacco in designated areas that are not,where exposed food, linens,single-use items,clean equipment,and dishes can be come contaminated. 37 Observations : Spoon for rice stored in a can of water.-Utensils need to be stored cold at 41F dry, or in a hot hold over 135F. Need to be washed every 4 hours. 39 Violation: 03342 (Single-use articles—Glove use limitation) Observations : Many cans/boxes are used as a way to store food not from its original container throughout the establishment- Cannot reuse single-use items. Corrective Action: Single-use and single-service items must be stored in an approved area and 6 inches of the ground. 41 Violation: 04565 (Warewashing—Sanitizer concentrations) Violation: 04575 (Warewashing—Sanitizer test kit) Violation: 04710(Warewashing—Sanitizing methods) Observations : The sanitizer in ware washing machine did not work please fix the washer machine so the sanitizer runs at 50- 200 ppm. Corrective Action: The chlorine sanitizer for ware washing machine or three-bay sink must provide a concentration of 50 to 100 ppm of chlorine. Chlorine test strips must be on hand and frequently used to test for accurate concentraion. Person In Charge(Signature) Person In Charge Date: 9/11/2024 Signed in field Regulatory Authority(Signature) Regulatory Authority: Followup: No Randi Ocean Aw _ - lip y 1 + INA �� ,� 7 r -'t Ir, y S� M MASON COUNTY PUBLIC HEALTH & HUMAN SERVICES Food Establishment Inspection Report Washingtorc Stak Depanmrntof 415 N 6th St.,Shelton,WA 98584 1 Shelton:360-427-9670 ext 400 I Belfair:360-275-446740 /I*Health Name of Establishment:HAPPYGARDEN CHINESE Establishment Type:Annual Food Establishment RiskCategory:High Permit Number:FEP2015-00164 Establishment Street:124N FIRSTST Email:happygarden124@outlook.com Establishment City: SHELTON 11 Phone:360-426-4411 Date: Time In: ElapsedTime: Purpose Of Inspection: Routine Meals Served: Meals Observed: Total Points: 0 Red Points: 0 1 Repeat Red:0 9/12/2024 11:00 am 01:10:00 L D 0 RED HIGH RISK FACTORS—FOODBORNE ILLNESS RISK FACTORS&INTERVENTIONS High Risk Factors are improper practices or procedures identified as the most prevalent contributing factors offoodborne illness or injury. Checked Box indicates compliance status(IN,OUT,NO,NA)for each item IN=In Compliance OUT=Not In Compliance NO=Not Observed NA Not Applicable CDI=Corrected During Inspection R=Repeat Violation # IN OUT NA NO Item Description CDI R PTS # IN OUT NA NO Item Description CDI R PTS Demonstration 1 PIC present,demonstrates knowledge and performs duties to EF 16 Proper cooling procedures 25 maintain AMC;certified manager on staff unless exempt2Food Worker Cards current for all food workers;newfood workers 17 Proper hot holding temperatures(5 pts if 130°F to 134°F) 0 trained 18 Proper cooking time and temperature;proper use of 25 Employee Health Jh6 noncontinuous cooking 3 Proper illworker and conditional employee practices;no ill workers 25 19 No room temperaturestorage;proper use oftime as a control 25 present;proper reporting of illness Preventing Contamination by Hands 20 Proper reheating procedures for hot holding 15 4 Hands washed as required 25 21 Propercold holding temperatures(5 pts if42°Fto 451) 0 5 Proper barriers used to prevent bare hand contact with ready-to- 25 Accu rate thermometer provided and used to evaluatetemperature eatfoods 22 of TCSfoods 5 6 Adequate handwashingfacilities 10Jlf Approved Source,Wholesome,Not Adulterated23 Proper consumer advisory posted for raw or undercooked foods t 10 7 Food obtained from approved source 15 Highly Susceptible Populations 8 Watersupply,icefrom approved source 15 24 Pasteurized foods used as required;prohibited foods not offered 5 9 Proper washing of fruits and vegetables 10 Chemical 10 Food in good condition,safe,and unadulterated;approved 10 25 Toxic substances properly identified,stored,used 5 additivesConformance with 11 Approved Proper disposition of returned,unsafe,or contaminated food; 10 Compliance with valid permit;operating and risk control plans, proper date marking procedures for food at high risk for Listeria 26 and required written procedures 30 12 Proper shellstock lD;wild mushroom ID;parasite destruction 5 27 1 1 Compliance with variance;specialized processes;HACCP plan 10 procedures for fish Protection from Cross Contamination 13 Food contact surfaces cleaned and sanitized;no cross 15 contamination . Points 14 Rawmeats beloworawayfrom ready-to-eat food;species 4HS 5 separated 15 Proper preparation of rawshell eggs BLUE LOW RISK FACTORS ••• RETAIL PRACTICES Low Risk Factors are preventitive measures to control the addition of pathogens,chemicals,and physical objects into foods.Checked Box indicates compliance status. # IN OUT Item Description CDI R PTS # IN OUT Item Description CDI R PTS Food Temperature Control Utensils and Equipment 28 Food received at proper temperature 5 40 Food and nonfood surfaces properly used and constructed;cleanable 5 29 Adequate eq uipment for temp eratu re control 5 41 Warewas hing facilities properly in stalled,maintained,used;san itizer 5 concentration;test strips available and used 30 Proper thawing methods used 3 42 Food-contactsurfaces maintained,cleaned,sanitized 5 �Food Identification 43 Nonfood-contact surfaces maintained and clean 3 31 F Food properly labeled;proper date marking 5 Protection from Contamination I Physical Facilities -1 44 Plumbing properly sized,installed,and maintained;proper backflow devices, 5 32 Insects,rodents,animals not present;entrance controlled 5 indirect drains,no cross-connections 33 Potential food contamination prevented during delivery,preparation,storage, 5 45 Sewage,wastewater properly disposed 5 display 46 Toilet facilities properly constructed,supplied,cleaned 3 34 Wiping cloths properly used,stored;sanitizer concentration 5 47 Garbage,refuse properly disposed;facilities maintained 3 35 Employee cleanliness and hygiene 3 48 Physical facilities properly installed,maintained,cleaned;unnecessary persons 2 36 Proper eating,tasting,drinking,ortobacco use 3 excluded from establishment 49 Adequate ventilation,lighting;designated areas used 2 37 In-use utensils properly stored 3 50 Posting of permit;mobile establishment name easily visible 2 38 Utensils,equipment,linens properly stored,used,handled 3 39 Single-use and single-service articles properly stored,used Blue Points0 Comments,Temperatures,and Photos on the following pages. Comments: Establishment of Follow-up inspection visit after closure.-Filled out and agreed or a voluntary compliance contract.See agreement for correction of violations 9/12/2024.- Reviewed all violations from inspections on 9/11/24.-educated and provided resources for every violation.-Establishment will remain closed until 9/13/2024 when inspectors regulating authority meet at 10am to review agreement completion and authorize the re-opening. Pay reinspection fee-invoice provided. Temperature Observations Item Location Temperature No Record VOILATIONS,OBSERVATIONS AND CORRECTIVE ACTION #Items Person In Charge(Signature) Person In Charge Date: 9/12/2024 Regulatory Authority(Signature Regulatory Authority: Foll—up: No Rand!Ocean MASON COUNTY PUBLIC HEALTH & HUMAN SERVICES Food Establishment Inspection Report Washingtorc Stak Depannirntof 415 N 6th St.,Shelton,WA 98584 1 Shelton:360-427-9670 ext 400 1 Belfair:360-275-4467 40 /I�iHealth Name of Establishment:HAPPYGARDEN CHINESE Establishment Type:Annual Food Establishment RiskCategory:High Permit Number:FEP2015-00164 Establishment Street:124N FIRSTST Email:happygarden124@outlook.com Establishment City: SHELTON 11 Phone:360-426-4411 Date: Time In: Elapsecll Purpose Of Inspection: Routine Meals Served: Meals Observed: Total Points: 40 Red Points: 36 Repeat Red:0 9/13/2024 10:00 am 01:30:00 —Teals 1 D RED HIGH RISK FACTORS—FOODBORNE ILLNESS RISK FACTORS&INTERVENTIONS High Risk Factors are improper practices or procedures identified as the most prevalent contributing factors offoodborne illness or injury. Checked Box indicates compliance status(IN,OUT,NO,NA)for each item IN=In Compliance OUT=Not In Compliance NO=Not Observed NA Not Applicable CDI=Corrected During Inspection R=Repeat Violation # IN OUT NA NO Item Description CDI R PTS # IN OUT NA NO Item Description CDI R J Demonstration1 NA PIC present,demonstrates knowledge and performs duties to 5 16 OUT Proper cooling procedures 25 maintain AMC;certified manager on staff unless exempt 2 IN Food Worker Cards currentforallfood workers;newfood workers 5 17 NO Properhot holding temperatures(5 pts if 130°Fto 134°F) 0 trained 18 NO Proper cooking time and temperature;properuseof 25 Employee Health J111116 noncontinuous cooking 3 IN Proper illworker and conditional employee practices;no ill workers 25 19 NO No room temperaturestorage;proper use oftime as a control 25 T present;proper reporting of illness Preventing Contamination by Hands 20 1 1 1 1 NO Proper reheating procedures for hot holding 15 4 IN Hands washed as required 25 21 OUT Propercold holding temperatures(5 pts if42°Fto 451) 10 5 NA Proper barriers used to prevent bare hand contact with ready-to- 25 Accuratethermometer provided and used to evaluatetemperature eatfoods 22 NO of foods 5 6 IN Adequate handwashing facilities 10 Consumer AdvisoryiIIIIIIIIIIIIIIIIIIIIIIIIIIII Approved Source,Wholesome,Not Adulterated23 NA Properconsumer advisory posted for rawor undercooked foods 10 7 IN Food obtained from approved source 15 Highly Susceptible Populations 8 IN Watersupply,icefrom approved source 15 24 NA Pasteurized foods used as required;prohibited foods not offered 5 9 NO Proper washing of fruits and vegetables 10 Chemical 10 IN Food in good condition,safe,and unadulterated;approved 10 25 IN Toxic substances properly identified,stored,used 5 additives — Conformance with 11 NA Properdisposition of returned,unsafe,or contaminated food; 10 26 NA •Compliancewith valid permit;operating and risk control plans, 10 proper date marking procedures for food at high risk for Listeria and required written procedures 12 NA Proper shellstock lD;wild mushroom ID;parasite destruction 5 27 NA Compliancewith variance;specialized processes;HACCP plan 10 procedures for fish Protection from Cross Contamination 13 IN Food contact surfaces cleaned and sanitized;no cross 15 contamination . 14 NA Raw meats below or away from ready-to-eat food;species 5 35 separated 15 NA Proper preparation of raw shell eggs 5 III m1�111�lillillillill Jill • •' ••• Low Risk Factors are preventitive measures to control the addition of pathogens,chemicals,and physical objects into foods.Checked Box indicates compliance status. # IN OUT Item Description CDI R PTS # IN OUT Item Description CDI R PTS Food Temperature Control Utensils and Equipment 28 Food received at proper temperature 5 40 Food and nonfood surfaces properly used and constructed;cleanable 5 29 OUT Adequate equipment fortemperature control 5 41 Warewashingfacilities properly installed,maintained,used;sanitizer 5 concentration;test strips available and used 30 Proper thawing methods used 3 42 Food-contactsurfaces maintained,cleaned,sanitized 5 �Food Identification 43 Nonfood-contact surfaces maintained and clean 3 31 r Food properly labeled;proper date marking 5 Facilities Protection from Contamination lumbing properly sized, and maintained;proper backflow devices 44 P , 5 32 Insects,rodents,animals not present;entrance controlled 5 indirect drains,no cross-connections 33 Potential food contamination prevented during delivery,preparation,storage, 5 45 Sewage,wastewater properly disposed 5 display 46 Toilet facilities properly constructed,supplied,cleaned 3 34 Wiping cloths properly used,stored;sanitizer concentration 5 47 Garbage,refuse properly disposed;facilities maintained 3 35 Employee cleanliness and hygiene 3 cal facilities properly installed,maintained,cleaned;unnecessary persons 2 48 Physi 36 Proper eating,tasting,drinking,ortobacco use lexcluded from establishment 49 Adequate ventilation,lighting;designated areas used 2 37 In-use utensils properly stored 3 50 Posting of permit;mobile establishment name easily visible 2 38 Utensils,equipment,linens properly stored,used,handled 3 39 Single-use and single-service articles properly stored,used 3 Blue Points5 Comments,Temperatures,and Photos on the following pages. Comments: Food establishment did not meet the deadline of the voluntary violation correction agreement,of 9/13/2024 at 10:00am. Establishment must remain closed until 9/13/2024 at 3:00pm when inspectors/regulating authority will review that conditions on violation agreement have been completed. * educated and provided resources again for violations. Reinspection fee will apply of 165.00 Temperature Observations Item Location Temperature Breaded Chicken white cooler 56 Breaded shrimp white cooler 56 chicken broth white cooler 44 raw chicken white cooler 48 crab 1white cooler 165 VOILATIONS,OBSERVATIONS AND CORRECTIVE ACTION #Items 16 Violation: 03515 (Cooling—Process) Violation: 03520(Cooling—Methods) It was observed that breaded chicken and breaded shrimp were being cooled in a white cooler and improperly cooled with lidded and full containers with over 3 inches of breaded meats in them.-The cooler could not handle Observations : the cooling process so it may have broken due to too much condensation and the ability to keep the refrigerator cold under 41F. -Please ensure breaded chicken is correctly cooled in a pan with only 2 in. in pam and unlidded once it is down to 41F then we can put it in the bigger pan to cold hold under 41F. Corrective Action: Improperly cooled food that cannot be reconditioned must be discarded. Refer to the Food Destruction Guidelines for more info. Cool all Temperature/Time Control Safety(TCS) Foods in 2 inch hotel pans, uncovered. Monitor temperature to reach 70°F or below within first 2 hours and reach 41°F or below with in next 4 hours. Discussed proper cooling procedures and the types of foods that are cooled in the food establishment.The Person in Charge (PIC)must monitor cooling procedures 21 Violation: 03525 (1b, 2) (Cold holding—Process) After speaking to staff they said that what was said before was false and that it was made on Wednesday instead Observations : of the day before,was 2 days before.Temperature checks need to occur for cold hoplding units every day to ensure that food is under 41F Corrective Action: Improperly cold held food may be moved or reconditioned. Discussed proper cold holding procedures.The Person in Charge(PIC) must monitor cold holding temperatures and verifies corrective actions are taken as needed. Follow a maintenance schedule and repair equipment,as needed. Corrective Action: Improperly cold held food cannot be moved/reconditioned must be discarded. Refer to the Food Destruction Guidelines for more info. Discussed proper cold holding procedures.The Person in Charge (PIC) must monitor Food Workers to ensure they are following proper procedures. Follow a maintenance schedule and repair equipment, as needed. 29 Violation: 04222 (Equipment thermometers—Accurate and readable) Observations : -Training requirements not met-Temp log not set up-Thermometer placed in all -Ware wash sanitizer log not set up. Corrective Action: Food Establishment needs to ensure that there is enough equipment for temperature control,that the equipment is working correctly, and that there is enough storage for the capacity of food inside the hot or cold holding equipment. Person In Charge(Signature) Person In Charge Date: 9/13/2024 Staff in field Regulatory Authority(Signature) Regulatory Authority: Followup: No Randi Ocean MASON COUNTY PUBLIC HEALTH & HUMAN SERVICES Food Establishment Inspection Report 4vnshington 5mre Dgwrtmerctof 415 N 6th St.,Shelton,WA 98584 1 Shelton:360-427-9670 ext 400 1 Belfair:360-275-446740 (Z*Heal th Name of Establishment:HAPPYGARDEN CHINESE Establishment Type:Annual Food Establishment Risk Category:High Pe rmi[Number:FEP2015-00164 Establishment Street:124 N FIRSTST Email:happygarden124@outlook.com Establishment City: SHELTON 11 Phone:360-426-4411 Date: Time In: Elapsecll Purpose Of Inspection: Routine Meals Served: Meals Observed: Total Points: 0 Red Points: 0 Repeat Red:0 9/13/2024 03:00 pm 0:45:00 -Teals 0 RED HIGH RISK FACTORS—FOODBORNE ILLNESS RISK FACTORS&INTERVENTIONS High Risk Factors are improper practices or procedures identified as the most prevalent contributing factors offoodborne illness or injury. Checked Box indicates compliance status(IN,OUT,NO,NA)for each item IN=In Compliance OUT=Not In Compliance NO=Not Observed NA Not Applicable CDI=Corrected During Inspection R=Repeat Violation # IN OUT NA NO Item Description CDI R PTS # IN OUT NA NO Item Description CDI R PTS Demonstrationof Knowledge Tlme/Temperature Control for Safety Food 1 T PIC present,demonstrates knowledge and performs duties to 16 NO Proper cooling procedures 25 maintain AMC;certified manager on staff unless exempt 2 INFood Worker Cards current for all food workers;newfood workers 5 17 NO Proper hot holding temperatures(5 pts if130°Fto 134°F) 0 trained 18 NO Proper cooking time and temperature;proper use of 25 Employee Health Jh6 noncontinuous cooking 3 IN Proper ill worker and conditional employee practices;no ill workers 25 19 NA No room temperature storage;proper use oftime as a control 25 present;proper reporting of illness Preventing Contamination by Hands 20 NO Proper reheating procedu res for hot holding 15 4 NO Hands washed as required 25 21 J NO Proper cold holding temperatures(5 pts if 42°F to 45°F) 0 5 NA Proper barriers used to prevent bare hand contact with ready-to- 25 Accurate TCSfoods thermometer provided and used to evaluate temperature eat foods 22 NO of 5 6 NO Adequate handwashing facilities 10 Consumer Advisory Approved Source,Wholesome,Not Adulterated 23 1 NA I Proper consumer advisory posted for raw or undercooked foods t 10 7 NA Food obtained from approved source 15 Highly Susceptible Populations 8 IN Watersupply,icefrom approved source 15 24 NA Pasteurized foods used as required;prohibited foods not offered 5 9 NA Proper washing of fruits and vegetables 10 Chemical 10 NA Food in good condition,safe,and unadulterated;approved 10 25 IN Toxic substances properly identified,stored,used 5 additivesConformance with 11 Approved NA I Proper disposition of returned,unsafe,or contaminated food; 10 Compliance with valid permit;operating and risk control plans, proper date marking procedures for food at high risk for Listeria 26 NA and required written procedures 30 12 NA Proper shellstock lD;wild mushroom ID;parasite destruction 5 27 NA Compliance with variance;specialized processes;HACCP plan 10 procedures for fish Protection from Cross Contamination 13 NA Food contact surfaces cleaned and sanitized;no cross 15 contamination . 14 NA Raw meats below or away from ready-to-eat food;species 5 0 separated 15 NA Proper preparation of raw shell eggs 5 RMIMTTIM •' ••Ill a Low Risk Factors are preventitive measuresto control the addition of pathogens,chemicals,and physical objects into foods.Checked Box indicate scompliance status. # IN OUT Item Description CDI R PTS # IN OUT Item Description CDI R PTS Food Temperature Control Utensils and Equipment 28 Food received at proper temperature 5 40 Food and nonfood surfaces properly used and constructed;cleanable 5 29 Adequate equipment fortemperature control 5 41 Warewashingfacilities properly installed,maintained,used;sanitizer 5 concentration;test strips available and used 30 Proper thawing methodsused 3 42 Food-contact surfaces maintained,cleaned,sanitized 5 700d Identification 43 Nonfood-contact surfaces maintained and clean 3 31 F Food properly labeled;proper date markingProtection from Contamination 5 lumbing properly sized, and maintained;proper backflow devices 44 P , 5 32 Insects,rodents,animals not present;entrance controlled 5 indirect drains,no cross-connections 33 Potential food contamination prevented during delivery,preparation,storage, 5 45 Sewage,wastewater properly disposed 5 display 46 Toilet facilities properly constructed,supplied,cleaned 3 34 Wiping cloths properly used,stored;sanitizer concentration 5 47 Garbage,refuse properly disposed;facilities maintained 3 35 Employee cleanliness and hygiene 3 48 Physical facilities properly installed,maintained,cleaned;unnecessary persons 2 36 Proper eating,tasting,drinking,or tobacco use 3 excluded from establishment 49 Adequateventilation,lighting;designated areas used 2 37 In-use utensils properly stored 3 50 Posting of permit;mobile establishment name easily visible 2 38 Utensils,equipment,linens properly stored,used,handled 3 39 Single-use and single-service articles properly stored,used Blue Points0 Comments,Temperatures,and Photos on the following pages. Comments: -Sanitizer of ware wash test strips on hand and sanitizer log in place for daily monitoring.- Education and training of all previous violations during inspections completed on 9/11/2024-Temperature logs for all cold-holding equipment set up for daily monitoring-Date marking in compliance-All requirements have been met,which was agreed to on the violation correction date of 9/13/2024-Continue to follow the agreement for corrections of violations that have a future date of completion.-Approved to open,- pay re-inspection free of 165.00 If any of the violations that are noted on the agreement are not in compliance at future inspections the establishment will be immediately closed.-follow-up inspection in approximately 2 weeks. M'MTemperature Observations Item Location Temperature No Record VOILATIONS,OBSERVATIONS AND CORRECTIVE ACTION #Items Person In Charge (Signature) Person In Charge Date: 9/13/2024 Staff in field Regulatory Authority(Signature) Regulatory Authority: Followup: No Randi Ocean MASON COUNTY PUBLIC HEALTH & HUMAN SERVICES Food Establishment Inspection Report 4vnshington 5mre Dgwrtmercrof 415 N 6th St.,Shelton,WA 98584 1 Shelton:360-427-9670 ext 400 1 Belfair:360-275-446740 (Z*Heal th Name of Establishment:HAPPYGARDEN CHINESE Establishment Type:Annual Food Establishment Risk Category:High Pe rmi[Number:FEP2015-00164 Establishment Street:124 N FIRSTST Email:happygarden124@outlook.com Establishment City: SHELTON 11 Phone:360-426-4411 Date: Time In: Elapsecirme: Purpose Of Inspection: Routine Meals Served: Meals Observed: Total Points: 48 Red Points: 45 Repeat Red:0 30/2/2024 11:00 am 01:40:00 L D L D RED HIGH RISK FACTORS—FOODBORNE ILLNESS RISK FACTORS&INTERVENTIONS High Risk Factors are improper practices or procedures identified as the most prevalent contributing factors offoodborne illness or injury. Checked Box indicates compliance status(IN,OUT,NO,NA)for each item IN=In Compliance OUT=Not In Compliance NO=Not Observed NA Not Applicable CDI=Corrected During Inspection R=Repeat Violation # IN OUT NA NO Item Description CDI R PTS # IN OUT NA NO Item Description CDI R PTS Demonstration 1 OUT PIC present,demonstrates knowledge and performs duties to 5 16 IN Proper cooling procedures 25 maintain AMC;certified manager on staff unless exempt 2 IN Food WorkerCards current forall food workers;newfood workers 5 17 IN Proper hot holding temperatures(5 pts if 130°Fto 134°F) 0 trained Employee Health 18 IN Proper cooking time and temperature;properuseof 25 noncontinuous cooking 3 IN Proper ill worker and conditional employee practices;no ill workers 25 19 OUT No room temperature storage;proper use of time as a control 25 present;proper reporting of illness Preventing Contamination by Hands 20 IN Proper reheating procedures for hot holding 15 4 IN Hands washed as required 25 21 OUT Proper cold holding temperatures(5 pts if 42°F to 45°F) 10 5 IN Proper barriers used to prevent bare hand contact with ready-to- 25 Accu rate thermometer provided and used to evaluate temperature eat foods 22 IN of TCSfoods 5 6 IN Adequate handwashingfacilities 10 Approved Source,Wholesome,Not Adulterated J 23 NA Properconsumer advisory posted for rawor undercookedfoods 1 10 7 IN Food obtained from approved source 15 Highly Susceptible Populations 8 IN Watersupply,icefrom approved source 15 +25 NA Pasteurized foods used as required;prohibited foods not offered 5 9 NO Proper washing of fruits and vegetables 10 10 IN Food in good condition,safe,and unadulterated;approved 10 Toxic substances properly identified,stored,used 5 additives 11 IN Conformance Proper disposition of returned,unsafe,or contaminated food; 10 Compliancewith valid permit;operating and risk control plans, proper date marking procedures forfood athigh riskfor Listeria 26 IN and required written procedures 30 12 NA Proper shellstock lD;wild mushroom ID;parasite destruct ion 5 27 NA Compliancewith variance;specialized processes;HACCP plan 10 procedures forfish Protection from Cross Contamination 13 IN Food contact surfaces cleaned and sanitized;no cross 15 contamination . 14 OUT Rawmeats beloworawayfrom ready-to-eat food;species 5 45 separated 15 NO Proper preparation of rawshell eggs 5 • •' ••• Low Risk Factors are preventitive measures to control the addition of pathogens,chemicals,and physical objects into foods.Checked Box indicates compliance status. # IN OUT Item Description CDI R PTS # IN OUT Item Description CDI R PTS Food Temperature Control Utensils and Equipment 28 Food received at proper temperature 5 40 Food and nonfood surfaces properly used and constructed;cleanable 5 29 Adequate eq uipment for temp eratu re control 5 41 Warewashing facilities properly installed,maintained,used;san itizer 5 concentration;test strips available and used 30 Proper thawing methods used CDI 3 42 Food-contactsurfaces maintained,cleaned,sanitized 5 �Food Identification 43 Nonfood-contact surfaces maintained and clean 3 31 Food properly labeled;proper date marking 5 Protection from Contamination I Physical Facilities 44 Plumbing properly sized,installed,and maintained;proper backflow devices, 5 32 Insects,rodents,animals not present;entrance controlled 5 indirect drains,no cross-connections 33 Potential food contamination prevented during delivery,preparation,storage, 5 45 Sewage,wastewater properly disposed 5 display 46 Toilet facilities properly constructed,supplied,cleaned 3 34 Wiping cloths properly used,stored;sanitizer concentration 5 47 Garbage,refuse properly disposed;facilities maintained 3 35 Employee cleanliness and hygiene 3 48 Physical facilities properly installed,maintained,cleaned;unnecessary persons 2 36 Proper eating,tasting,drinking,ortobacco use 3 excluded from establishment 49 Adequate ventilation,lighting;designated areas used 2 37 In-use utensils properly stored 3 50 Posting of permit;mobile establishment name easily visible 2 38 Utensils,equipment,linens properly stored,used,handled 3 39 Single-use and single-service articles properly stored,used Blue Points3 Comments,Temperatures,and Photos on the following pages. Comments: on 9/13/2024 happy garden Chinese restaurant came to a mutual agreement with food safety inspectors and signed an acknowledgement for corrections of violations. *As of 10/2/2024 at reinspection the active manager control toolkits/plans have not been filled out and implemented at the food establishment. Correction was agreed to be in compliance by 9/19/2024. *The agreement also stated that if high-risk violations were found at follow-up inspections, immediate closure would be put in place. *Due to failure to meet agreement violation correction time line and repeat high-risk violations at re-inspection will be done with-in 1 week. *All violations must be corrected at this inspection or immediate closure will be required. Re-inspection required in 1 week. Fee of$165. Temperature Observations Item Location Temperature Breaded chicken Silver fridge in kitchen 40 Shrimp Make table top 45 cooked green beans make table top 40 cabbage cut-out next to hot hold 50 noodles-out next to hot hold 43 chicken-cooked in clear door cooler 48 pork-cooked in clear door cooler 48 cabbage cut in clear door cooler 48 ambient lin clear door cooler 48 raw beef 1cooler in storage 39 breaded chicken 1cooler in storage 38 VOILATIONS,OBSERVATIONS AND CORRECTIVE ACTION #Items 1 AMC tool kit was not filled out when reinspection was done.This was correction#2 on our agreement for Observations : corrections of violations signed on 9/13/2024.We are giving you one more week to fill out. If not done location must close until corrected. Corrective Action: On-site education of risk factors.The Person In Charge (PIC) must train Food Workers on foodborne illness risk factors. 14 Violation: 03306(1a) (Raw animal food—Food,adequate separation) Observations : Raw chicken observed stored over breaded chicken in silver kitchen cooler. Raw eggs observed stored over broth in Silver kitchen cooler. Raw chicken stored over carrots and cabbage Corrective Action: Food without obvious contamination moved during the inspection. Discussed how raw animal food will be stored and separated in order of Cooking temperature to prevent cross-contamination. Food Workers must be trained on proper raw animal food storage and separation. 19 Violation: 03530(2) (TPHC—Process) Observations : Noodles at 43F and cut cabbage at 50F stored out at room temperature next to hot hold. -Temperature controlled foods must be stored under.-Put into cooler Corrective Action: Temperature/Time control safety(TICS)food at ambient temperatures found unlabeled or untimed, improperly labeled, or labeled but have exceeded the 4-hour time limit, must be discarded. Food Workers must be trained to properly use hold time/temperature control.The Person in Charge (PIC) must monitor Food Workers to ensure they are following proper procedures. 21 Violation: 03525 (1b, 2) (Cold holding—Process) Cold holding unit with clear door observed with clear door observed with ambient of 48.51F Chicken cooked was at Observations : 48.5 food items put in 2 hours prior was able to put in 2 hours prior was able to put back into back storage unit. Please fix or get new cooler.Shrimp observed at 45F in make table cooler on top of the drop in containers. Food items on top need to go in bottom cooler. Corrective Action: Improperly cold held food may be moved or reconditioned. Discussed proper cold holding procedures.The Person in Charge(PIC) must monitor cold holding temperatures and verifies corrective actions are taken as needed. Follow a maintenance schedule and repair equipment,as needed. 30 Violation: 03510(Thawing—Methods) Observations : Frozen beef,frozen chicken and frozen shrimp observed thawing improperly out at room temperature. Please thaw in cooler or under cool running water. Corrective Action: Frozen foods must be thawed under cool running water(70°F or under)for a period of time that does not allow food to get over 417 or in cold holding unit under 417. Person In Charge(Signature) Person In Charge Date: 10/2/2024 signed in field Regulatory Authority(Signature) Regulatory Authority: Foll—up: No _ Randi Ocean Z MASON COUNTY PUBLIC HEALTH & HUMAN SERVICES Food Establishment Inspection Report 4vpshington Smre Dgrurt..t of 40415 N 6th St.,Shelton,WA 98584 1 Shelton:360-427-9670 ext 400 1 Belfair:360-275-4467 t vAHeal th Name of Establishment:HAPPYGARDEN CHINESE Establishment Type:Annual Food Establishment Risk Category:High Permit Number:FEP2015-00164 Establish me nt Street:124 N FIRST ST Email:happygarden124@outlook.com Establishment City: SHELTON Phone:360-426-4411 Date: Time In: Elapsedrnne Purpose Of Inspection: Routine Meals Served: Meals Observed: Total Points: 30 Red Points: 30 Repeat Red:0 10/11/2024 01:00 pm 00:45:00 L D L RED HIGH RISK FACTORS—FOODBORNE ILLNESS RISK FACTORS&INTERVENTIONS High Risk Factorsare improper practices or procedures identified asthe most prevalent contributing factors offoodborne illness or injury. Checked Box indicates compliance status(IN,OUT,NO,NA)for each item IN=In Compliance OUT=Not In Compliance NO=Not Observed NA Not Applicable CDI=Corrected During Inspection R=Repeat Violation # IN OUT NA NO Item Description CDI R PTS # IN OUT NA NO Item Description CDI R PTS Demonstration1 IN PIC present,demonstrates knowledge and performs duties to 5 16 IN Proper cooling procedures 25 maintain AMC;certified manager on staff unless exempt 2 IN Food Worker Cards current for all food workers;new food workers 5 17 IN Proper hot holding temperatures(5 pts if 130°F to 134°F) 0 trained 18 IN Proper cooking time and temperature;proper use of 25 noncontinuous cooking 3 IN Employee Health I Proper ill roper rand conditional employee practices;no ill workers 25 19 OUT No room temperature storage;proper useoftimeas a control 25 present;proper reporting of illness Preventing Contamination by Hands 20 IN 11 1 Proper reheating procedures for hot holding 15 4 IN Hands washed as required 25 21 tN Proper cold holding temperatures(5 pts if 42°F to 45°F) 0 5 IN Proper barriers used to prevent bare hand contact with ready-to- 25 rmometer provided and used to evaluatetemperatureeatfoods 22 of TCS foods 5 6 IN Adequate handwashingfacilities 10 Consumer AdvisoryiIIIIIIIIIIIIIIIIIIIIIIIIIIII Approved Source,Wholesome,Not Adulterated ___J 23 NA Proper consumer advisory posted for raw or undercooked foods 10 7 IN Food obtained from approved source 15 Highly Susceptible Populations 8 IN Water supply,ice from approved source 15 +25 NA Pasteurized foods used as required;prohibited foods not offered 5 9 IN Proper washing of fruits and vegetables 10 10 IN Food in good condition,safe,and unadulterated;approved 10 Toxic substances properly identified,stored,used 5 additives 11 IN Approved- Conformance with Proper disposition of returned,unsafe,or contaminated food; 10 26 IN Compliance with valid permit;operating and risk control plans, 10 proper date marking procedures for food at high risk for Listeria and required written procedures 12 NA Proper shellstock lD;wild mushroom lD;parasite destruction 5 27 NA Compliance with variance;specialized processes;HACCP plan 10 �Protection from Cross Contamination procedures for fish 13 INFTT Food contact surfaces cleaned and sanitized;no cross 15 contamination 14 OUT Raw meats below or away from ready-to-eat food;species 5 Red Points 30 separated 15 IN Proper preparation of rawshell eggs 5 BLUE LOW RISK FACTORS ••• RETAIL PRACTIC Low Risk Factors are preventitive measures to control the addition of pathogens,chemicals,and physical objects into foods.Checked Box indicates compliance status. # IN OUT Item Description CDI R PTS # IN OUT Item Description CDI R PTS Food Temperature Control Utensils and Equipment 28 Food received at proper temperature 5 40 Food and nonfood surfaces properly used and constructed;cleanable 5 29 Adequate equipment fortemperature control 5 41 Warewashingfacilities properly installed,maintained,used;sanitizer 5 concentration;test strips available and used 30 Pro per thawing methods used 3 42 Food-contactsurfaces maintained,cleaned,sanitized 5 �Food Identification 43 Nonfood-contact surfaces maintained and clean 3 31 r Food properly labeled;proper date marking 5 Facilities Protection from Contamination 44 Plumbing properly sized,installed,and maintained;proper backflowdevices, 5 32 Insects,rodents,animals not present;entrance controlled 5 indirect drains,no cross-connections 33 Potential food contamination prevented during delivery,preparation,storage, 5 45 Sewage,wastewater properly disposed 5 display 46 Toilet facilities properly constructed,supplied,cleaned 3 34 Wiping cloths properly used,stored;sanitizer concentration 5 47 Garbage,refuse properly disposed;facilities maintained 3 35 Employee cleanliness and hygiene 3 48 Physical facilities properly installed,maintained,cleaned;unnecessary persons 2 36 Proper eating,tasting,drinking,ortobacco use 3 excluded from establishment 49 Adequate ventilation,lighting;designated areas used 2 37 In-use utensils properly stored 3 50 Posting of permit;mobile establishment name easily visible 2 38 Utensils,equipment,linens properly stored,used,handled 3 39 Single-use and single-service articles properly stored,used Blue PointsU Comments,Temperatures,and Photos on the following pages. Comments: Highly recommend getting new paper towel holder that is easy to replace paper towels so it does not go out frequently, easy and more accessible to change out. Please get back stock of paper towels. No re-inspection required at this time. Food establishment will be monitored/inspected on a modified schedule due to high risk violations over multiple previous inspections. * If establishment falls in to reinspection at any inspection that takes place over the next 12 months an automatic closure is subject to take place. *Closure time frame will be minimum of 48 hours. "Training/retraining will take place on subjects determined by inspector "Re-inspections will be required before reopening with fee of$165 Temperature Observations Item Location Temperature Breaded chicken Cooler in kitchen 40 Cabbage next to hot hold 39 Noodles next to hot hold 38 Breaded chicken 2door cooler in storage 38 raw chicken 2door meat cooler in storage 137 VOILATIONS,OBSERVATIONS AND CORRECTIVE ACTION #Items 14 Violation: 03306(1a) (Raw animal food—Food,adequate separation) Raw Foods observed over ready to eat items in various locations.-Raw chicken over sauce in back storage area Observations : meat cooler, raw chicken.-Raw eggs over broth in kitchen cooler. Raw foods must be under and away from ready to eat foods. 19 Violation: 03530(2) (TPHC—Process) Noodles and cabbage observed out at room temperature. Noodles and cabbage were under 41F. However, a Observations : process needs to occur to ensure cabbage and noodles are under 41.-Temperature controlled items must be under temperature control at all times-under 41F. * Please use an ice bath to put container of noodles and cabbage in to keep under 41F Corrective Action: Temperature/Time control safety(TCS)food at ambient temperatures found unlabeled or untimed, improperly labeled, or labeled but have exceeded the 4-hour time limit, must be discarded. Food Workers must be trained to properly use hold time/temperature control.The Person in Charge (PIC) must monitor Food Workers to ensure they are following proper procedures. Person In Charge(Signature) Person In Charge Date: 10/11/2024 Signed in field Regulatory Authority(Signature) Regulatory Authority: Followup: No Randi Ocean MASON COUNTY PUBLIC HEALTH & HUMAN SERVICES Food Establishment Inspection Report 4vashingt.Smte Dryart..t of 40415 N 6th St.,Shelton,WA 98584 1 Shelton:360-427-9670 ext 400 1 Belfair:360-275-4467 t vAHeal th Name of Establishment:HAPPYGARDEN CHINESE Establishment Type:Annual Food Establishment Risk Category:High Permit Number:FEP2015-00164 Establishment Street:124 N FIRST ST Email:happygarden124@outlook.com Establishment City: SHELTON Phone:360-426-4411 Date: Time In: Elapsedrnne: Purpose Of Inspection: Routine Meals Served: Meals Observed: Total Points: 108 Red Points: 105 Repeat Red:0 1/9/2025 02:30 pm 02:00:00 B L D L RED HIGH RISK FACTORS—FOODBORNE ILLNESS RISK FACTORS&INTERVENTIONS High Risk Factorsare improper practices or procedures identified asthe most prevalent contributing factors offoodborne illness or injury. Checked Box indicates compliance status(IN,OUT,NO,NA)for each item IN=In Compliance OUT=Not In Compliance NO=Not Observed NA Not Applicable CDI=Corrected During Inspection R=Repeat Violation # IN OUT NA NO Item Description CDI R PTS # IN OUT NA NO Item Description CDI R PTS Demonstration1 OUT PIC present,demonstrates knowledge and performs duties to 5 16 OUT Proper cooling procedures 25 maintain AMC;certified manager on staff unless exempt 2 IN Food WorkerCards currentforall food workers;newfood workers 5 17 OUT Properhot holding temperatures(5 pts if 130°Fto 134°F) 25 Ftrained Employee Health 18 IN Proper cooking time and temperature;properuseof 25 noncontinuous cooking 3 IN Proper illworker and conditional employee practices;no ill workers 25 19 OUT No room temperature storage;proper use of time as a control 25 present;proper reporting of illness Preventing Contamination by Hands 20 IN Proper reheating procedures for hot holding 15 4 IN Hands washed as required 25 21 OUT Propercold holding temperatures(5 pts if42°Fto 45°F) 10 5 NO Proper barriers used to prevent bare hand contactwith ready-to- 25 Accuratethermometer provided and used to evaluate temperature eatfoods 22 NA of foods 5 6 OUT Adequate handwashingfacilities Approved Source,Wholesome,Not Adulterated 10 23 IN Properconsumeradvisory posted for raworundercooked foods 10 7 IN Food obtained from approved source 15 Highly Susceptible Populations 8 IN Watersupply,icefrom approved source 15 24 NA Pasteurized foods used as required;prohibited foods not offered 5 9 IN Proper washing of fruits and vegetables 10 Chemical 10 IN Food in good condition,safe,and unadulterated;approved 10 25 IN Toxic substances properly identified,stored,used 5 additives Approved— Conformance with 11 NO Proper disposition of returned,unsafe,or contaminated food; 10 26 IN 0 Compliance with valid permit;operating and risk control plans, 10 proper date marking procedures for food at high risk for Listeria and required written procedures 12 NA Proper shellstock lD;wild mushroom ID;parasite destruction 5 27 1 1 1 NA I Compliance with variance;specialized processes;HACCP plan�Protection from Cross Contamination 10 procedures for fish 13 INFTT Food contact surfaces cleaned and sanitized;no cross 15 contamination 14 OUT Raw meats below or away from ready-to-eat food;speciesRed 5 Point 105 separated 15 NA I Properpreparation of—shell eggs 4:H] BLUE LOW RISK FACTORS ••• RETAIL PRACTIC Low Risk Factors are preventitive measures to control the addition of pathogens,chemicals,and physical objects into foods.Checked Box indicates compliance status. # IN OUT Item Description CDI R PTS # IN OUT Item Description CDI R PTS Food Temperature Control Utensils and Equipment 28 Food received at proper temperature 5 40 Food and nonfood surfaces properly used and constructed;cleanable 5 29 Adequate equipment fortemperature control 5 41 Warewashingfacilities properly installed,maintained,used;sanitizer 5 concentration;test strips available and used 30 OUT Proper thawing methods used 3 42 Food-contactsurfaces maintained,cleaned,sanitized 5 �Food Identification 43 Nonfood-contact surfaces maintained and clean 3 31 r Food properly labeled;proper date marking 5 Facilities Protection from Contamination 44 Plumbing properly sized,installed,and maintained;proper backflowdevices, 5 32 Insects,rodents,animals not present;entrance controlled 5 indirect drains,no cross-connections 33 Potential food contamination prevented during delivery,preparation,storage, 5 45 Sewage,wastewater properly disposed 5 display 46 Toilet facilities properly constructed,supplied,cleaned 3 34 Wiping cloths properly used,stored;sanitizer concentration 5 47 Garbage,refuse properly disposed;facilities maintained 3 35 Employee cleanliness and hygiene 3 48 Physical facilities properly installed,maintained,cleaned;unnecessary persons 2 36 Proper eating,tasting,drinking,ortobacco use 3 excluded from establishment 49 Adequate ventilation,lighting;designated areas used 2 37 In-use utensils properly stored 3 50 Posting of permit;mobile establishment name easily visible 2 38 Utensils,equipment,linens properly stored,used,handled 3 39 Single-use and single-service articles properly stored,used Blue Points3 Comments,Temperatures,and Photos on the following pages. Comments: Due to violations at this inspection establishment is closed.We will be back tomorrow to check that all violations are fixed,training will occur,and we will discuss next steps for establishment.As per our inspection on 10/11 we have put the establishment on a modified inspection rotation due to high risk violations over multiple previous inspections. Per inspection on 10/11 if any inspection falls into reinspection the establishment must close. Reinspection fee of$100. Temperature Observations Item Location Temperature Shrimp In maketable cooler on top 48 Noodles In make table cooler on top 47 Beef cooked Out on top of freezer 98 Cabbage cut Next to hot hold 56 Rice cooked On hot hold-above 119 Fried Chicken Cooler in kitchen 40 VOILATIONS,OBSERVATIONS AND CORRECTIVE ACTION #Items 1 Violation: 02105 (PIC—Demonstration of knowledge) Violation: 02107(CFPM—Credential) Observations : No Certified food protection manager on site 6 Violation: 02315 (HW sink—Where to wash) Observations : Could not get hand towels out of hand towel holder please ensure hand towels available at all times. Corrective Action: Stock the hand-washing sink with soap and/or paper towels.The Person in Charge (PIC) must regularly verify soap and paper towel supplies are properly stocked. 14 Violation: 03306(1a) (Raw animal food—Food,adequate separation) Violation: 03306(1b) (Raw animal food—Species separation) Observations : Raw chicken observed stored over cabbage and spring roll wraps . Raw ground meat observed over ready to eat vegetables and other items Corrective Action: Food without obvious contamination moved during the inspection. Discussed how raw animal food will be stored and separated in order of Cooking temperature to prevent cross-contamination. Food Workers must be trained on proper raw animal food storage and separation. 16 Violation: 03515 (Cooling—Process) Violation: 03520(Cooling—Methods) Observations : Cooked Beef 98 F observed cooling out on freezer top next to rice,discarded not knowing how long it's been out. Fried Chicken out on top of freezer at 126F 17 Violation: 03525(1a) (Hot holding—Process) Observations : Rice next to hot holding items 119 F discarded after not knowing how long it's been out Corrective Action: Improperly hot held food that cannot be reconditioned must be discarded or placed on hold. Refer to the Food Destruction Guidelines for more info. Food Workers must be trained on proper hot holding procedures and temperature monitoring.The Person in Charge (PIC) must verify Food Workers are monitoring hot holding temperatures and control measures are taken as needed 19 Observations : Cut cabbage next to hot holding at 58 to 56 F. Discarded at time of inspection inspection due to not knowing what time it was prepared. Raw shelled eggs out at room temperature. Corrective Action: Temperature/Time control safety(TCS)food at ambient temperatures found unlabeled or untimed, improperly labeled, or labeled but have exceeded the 4-hour time limit, must be discarded. Food Workers must be trained to properly use hold time/temperature control.The Person in Charge (PIC) must monitor Food Workers to ensure they are following proper procedures. 21 Violation: 03525 (1b, 2) (Cold holding—Process) Observations : Shrimp and noodles above make table cold holding area at 48-47F. Corrective Action: Improperly cold held food may be moved or reconditioned. Discussed proper cold holding procedures.The Person in Charge(PIC) must monitor cold holding temperatures and verifies corrective actions are taken as needed. Follow a maintenance schedule and repair equipment,as needed. 30 Violation: 03510(Thawing—Methods) Observations : Thawing beef observed on floor of storage area.Thawing foods need to be done in cooler under41F or under cool running water. Corrective Action: Frozen foods must be thawed under cool running water(707 or under)for a period of time that does not allow food to get over 41°F or in cold holding unit under 41°F. Person In Charge(Signature) Person In Charge Date: 1/9/2025 Regulatory Authority(Signature) Regulatory Authority: Followul No Randi Ocean r, -' ' I t. `�^. r} ® � '� - -� � ,.� � � } �� � � �. �.. . n � :. _ _. �- _ �; � �, `_ �� tom_ �, �� A__ _ ��. �� �� � ... ^\�" _ (.W. � ; '� rat a�'.����r^��! ��sy4. ;: � 1 � ��` '�'� �'�:1�a3�?' ; - :�y:, Sri ;�-��g.�.?'� � YYY _ \\ _ -�. } y` P /� � wA ♦ :*ttL�. �� r f ��� ;��• a.l% �i. '• � _ �- i , ,� � r� w 0 { t \ d i , . ,, �I ' ;:l �lE/�j�f�,C�� s►►a' James q ? t MASON COUNTY PUBLIC HEALTH & HUMAN SERVICES Food Establishment Inspection Report 4vpshington Smre Dryurtmert of 40415 N 6th St.,Shelton,WA 98584 1 Shelton:360-427-9670 ext 400 1 Belfair:360-275-4467 t vAHeal th Name of Establishment:HAPPYGARDEN CHINESE Establishment Type:Annual Food Establishment Risk Category:High Permit Number:FEP2015-00164 Establishment Street:124 N FIRST ST Email:happygarden124@outlook.com Establishment City: SHELTON Phone:360-426-4411 Date: Time In: Elapsecirme: Purpose Of Inspection: Reinspection Meals Served: Meals Observed: Total Points: 10 Red Points: 10 Repeat Red:0 1/14/2025 12:30 pm 02:00:00 L D 0 RED HIGH RISK FACTORS—FOODBORNE ILLNESS RISK FACTORS&INTERVENTIONS High Risk Factorsare improper practices or procedures identified asthe most prevalent contributing factors offoodborne illness or injury. Checked Box indicates compliance status(IN,OUT,NO,NA)for each item IN=In Compliance OUT=Not In Compliance NO=Not Observed NA Not Applicable CDI=Corrected During Inspection R=Repeat Violation # IN OUT NA NO Item Description CDI R PTS # IN OUT NA NO Item Description CDI R PTS Demonstration 1 OUT I I PIC present,demonstrates knowledge and performs duties to 5 16 IN Proper cooling procedures 25 maintain AMC;certified manager on staff unless exempt 2 NA Food Worker Cards current for all food workers;new food workers 5 17 NO Proper hot holding temperatures(5 pts if 130°F to 134°F) trained - 18 IN Proper cooking time temperature;proper use ofEmployee 25 noncontinuous cooking 3 NA Proper ill ro randconditionalemployee practices;no ill workers 25 19 NA No room temperaturestorage;proper useoftimeas a control 25 present;properper reporting of illness Preventing Contamination by Hands 20 1 NA I Proper reheating procedures for hot holding 15 4 NA Hands washed as required 25 21 IN I 11'ropercold holding temperatures(5 pts if 42°F to 45°F) 5 NA Proper barriers used to prevent bare hand contactwith ready-to- 25 Accuratethermometer provided and used to evaluatetemperature eatfoods 22 NA of TCS foods 5 6 IN Adequate handwashingfacilities 10ConsumerAd Approved Source,Wholesome,Not Adulterated ___J 23 NA Properconsumer advisory posted for rawor undercooked foods 10 7 NA Food obtained from approved source 15 Highly Susceptible Populations 8 NA Water supply,ice from approved source 15 24 NA Pasteurized foods used as required;prohibited foods not offered 5 9 NA Proper washing of fruits and vegetables 10 Chemical 10 NA Food in good condition,safe,and unadulterated;approved 10 25 NA Toxic substances properly identified,stored,used 5 additives 11 NA Proper disposition of returned,unsafe,or contaminated food; 10 26 IN Approved conformance with Compliance with valid permit;operating and risk control plans, 10 proper date marking procedures forfood at high risk for Listeria and required written procedures 12 NA Proper shellstock lD;wild mushroom lD;parasite destruction 5 27 1 1 1 NA I Compliancewith variance;specialized processes;HACCP plan 10 �Protection from Cross Contamination procedures for fish 13 NA Food contact surfaces cleaned and sanitized;no cross 15 contamination 14 OUT Raw meats below or away from ready-to-eat food;species 5 Red Points 10 separated 15 NA Proper preparation of raw shell eggs 5 BLUE LOW RISK FACTORS ••• RETAIL PRACTIC Low Risk Factors are preventative measures to control the addition of pathogens,chemicals,and physical objects into foods.Che c ke d Box indicates compliance status. # IN OUT Item Description CDI R PTS # IN OUT Item Description CDI R PTS Food Temperature Control Utensils and Equipment 28 Food received at proper temperature 5 40 Food and nonfood surfaces properly used and constructed;cleanable 5 29 Adequate equipment fortemperature control 5 41 Warewashingfacilities properly installed,maintained,used;sanitizer 5 concentration;test strips available and used 30 Pro per thawing methods used 3 42 Food-contactsurfaces maintained,cleaned,sanitized 5 �Food Identification 43 Nonfood-contact surfaces maintained and clean 3 31 r Food properly labeled;proper date marking 5 Facilities Protection from Contamination 44 Plumbing properly sized,installed,and maintained;proper backflowdevices, 5 32 Insects,rodents,animals not present;entrance controlled 5 indirect drains,no cross-connections 33 Potential food contamination prevented during delivery,preparation,storage, 5 45 Sewage,wastewater properly disposed 5 display 46 Toilet facilities properly constructed,supplied,cleaned 3 34 Wiping cloths properly used,stored;sanitizer concentration 5 47 Garbage,refuse properly disposed;facilities maintained 3 35 Employee cleanliness and hygiene 3 48 Physical facilities properly installed,maintained,cleaned;unnecessary persons 2 36 Proper eating,tasting,drinking,ortobacco use 3 excluded from establishment 49 Adequate ventilation,lighting;designated areas used 2 37 In-use utensils properly stored 3 50 Posting of permit;mobile establishment name easily visible 2 38 Utensils,equipment,linens properly stored,used,handled 3 39 Single-use and single-service articles properly stored,used TTF Blue PointsU Comments,Temperatures,and Photos on the following pages. Comments: Communication: Meeting with interpreters ervices happened today. Interpreters poke mandarin. It was asked if Dan Wei understood and she said yes.Vargogo,Jay, Randi, &Sunni were all present. During the meeting we spoke about getting a the Certified food protection manager certificate.Vargogo explained that he had taken the class under Dan Weis' name but they would not allow him to take the test because he was not Dan Wei.We explained that Dan Wei may need to take the class through a different site and she would be the one to take it. We will send more info. on class &test in Chinese. We then went over the violations that occurred during the last inspection on 1/19/2025 it was explained that these violations needed to be corrected and be continuously done even if we are not present.We talked about how the food worker card manual (Simplified Chinese)will help with processes and will give ideas for fixing violations.We asked interpreter to ask Dan Wei if she understood the food worker card manual that was given. Dan Wei,said yes. We explained that the establishment was on a modified inspection schedule and that we will be doing another re- inspection in the near future. We explained that the next steps is a reinspection today to open,then we will do another inspection soon. If we find that the high risk violations,even if just one is happening,we will need to do a revocation of the food establishment permit for 6 months. If we have to revoke the permit,we have to be closed for 6 months.The Food Establishment will then need to reapply and update equipment and establishment to Food Code Standards. (WAC246-215). We ensured Dan Wei to ask any questions she needed. We explained to please reach out with any questions or concerns.After meeting completed we did the re-inspection. After Re-Inspection was complete: Establishment was re-opened. Establishment is on a Modified inspection schedule. Re-Inspection Invoice Provided. Temperature Observations Item Location Temperature breaded cooked chicken 2-door cold hold#1 37 Raw Chicken 2-Door Cold Hold#2 36 Noodles wall-cooler by freezer 37 Cabbage wall-cooler by freezer 38 Beef Cooler in kithen 40 Fried Chicken Cooler in Kitchen 40 Cooked Cut Beef Make Table 41 Fried Chicken lCooler under Make Table 140 VOILATIONS,OBSERVATIONS AND CORRECTIVE ACTION #Items 1 Violation: 02105 (PIC—Demonstration of knowledge) Violation: 02107(CFPM—Credential) Food worker/Person In Charge has not obtained/completed the Certified Food Protection Manager course. Food Observations : worker/Person in Charge does not demonstrate the proper knowledge to monitor food safety. Required Corrective Action: Food Worker/Person In Charge must obtain the Certified Food Protection Manager Certificate immediately. We will email the CFPM course link for Chinese.Once course is completed email copy to Inspectors. Corrective Action: On-site education of risk factors.The Person In Charge (PIC) must train Food Workers on foodborne illness risk factors. Corrective Action: The Person in Charge (PIC) must obtain a Certified Food Protection Manager Certificate through training.The permit holder and/or Certified Food Protection Manager must verify that the Person in Charge (PIC) has appropriate food safety training. Corrective Action: The establishment must post job aids. 14 Violation: 03306(1a) (Raw animal food—Food,adequate separation) Violation: 03306(1b) (Raw animal food—Species separation) Observed raw chicken and raw shrimp over ready-to-eat foods,cooked breaded chicken and sauces. Located in the far 2-door refrigerator in storage area. Discussed and educated that raw animal foods must be stored under ready Observations : to eat foods. Raw meat must be stored in proper order of required cooking temperatures. Re-organize refrigeration to separate raw meats and ready to eat food. Proper Order: Ready to eat foods and sauces on Top, then seafood and eggs,followed by Pork,then beef,and chicken on the bottom. See the food handlers manual to re train on proper cold-holding organization to prevent cross contamination and foodborne illness. Corrective Action: Food without obvious contamination moved during the inspection. Discussed how raw animal food will be stored and separated in order of Cooking temperature to prevent cross-contamination. Food Workers must be trained on proper raw animal food storage and separation. Person In Charge(Signature) Person In Charge Date: 1/14/2025 DM-Signed Hard Copy Regulatory Authority(Signature) Regulatory Authority: Followup: No Sunni Evans MASON COUNTY PUBLIC HEALTH & HUMAN SERVICES Food Establishment Inspection Report 4vpshington Smre Dgrurt..t of 40415 N 6th St.,Shelton,WA 98584 1 Shelton:360-427-9670 ext 400 1 Belfair:360-275-4467 t vAHeal th Name of Establishment:HAPPYGARDEN CHINESE Establishment Type:Annual Food Establishment Risk Category:High Permit Number:FEP2015-00164 Establishment Street:124 N FIRST ST Email:happygarden124@outlook.com Establishment City: SHELTON Phone:360-426-4411 Date: Time In: Elapsecirme: Purpose Of Inspection: Routine Meals Served: Meals Observed: Total Points: 68 Red Points: 50 Repeat Red:0 2/27/2025 1100 am 02:00:00 1 L D L RED HIGH RISK FACTORS—FOODBORNE ILLNESS RISK FACTORS&INTERVENTIONS High Risk Factors are improper practices or procedures identified as the most prevalent contributing factors offoodborne illness or injury. Checked Box indicates compliance status(IN,OUT,NO,NA)for each item IN=In Compliance OUT=Not In Compliance NO=Not Observed NA Not Applicable CDI=Corrected During Inspection R=Repeat Violation # IN OUT NA NO Item Description CDI R PTS # IN OUT NA NO Item Description CDI R PTS Demonstration1 OUT PIC present,demonstrates knowledge and performs duties[0 5 16 NO Proper cooling procedures 25 maintain AMC;certified manager on staff unless exempt rime/Temperature Control for Safety Food 2 IN Food WorkerCards currentforall food workers;newfood workers 5 17 NO Properhot holding temperatures(5 pts if 130°Fto 134°F) Ttrained Employee Health 18 NO Proper cooking time and temperature;properuseof 25 noncontinuous cooking 3 IN Proper illworker and conditional employee practices;no ill workers 25 19 OUT No room temperature storage;proper useoftimeas a control 25 present;proper reporting of illness Preventing Contamination by Hands 20 NA Proper reheating procedures for hot holding 15 4 IN Hands washed as required 25 21 �IN OUT Proper cold holding temperatures(5 pts if 42°F to 45°F) 5 5 IN Proper barriers used to prevent bare hand contactwith ready-to- 25 Accuratethermometer provided and used to evaluate temperature eat foods 22 of TCSfoods 5 6 IN Adequate handwashingfacilities 10 Consumer AdvisoryiIIIIIIIIIIIIIIIIIIIIIIIIIIII Approved Source,Wholesome,Not Adulterated23 NA I Proper was.mer advisory posted for raw or u ndercooked foods 10 7 IN Food obtained from approved source 15 Highly Susceptible Populations 8 IN Watersupply,icefrom approved source 15 24 IN Pasteurized foods used as required;prohibited foods not offered 5 9 NO Proper washing of fruits and vegetables 10 Chemical d in good condition,safe,and unadulterated;approved 10 25 IN Toxic substances properly identified,stored,used 10 IN Foo 5 additives Approved- Conformance with 11 1 1 OUT I I Proper disposition of returned,unsafe,or contaminated food; 10 26 IN Compliancewith valid permit;operatingand risk control plans, 10 proper date marking procedures forfood at high risk for Listeria and required written procedures 12 NA Proper shellstock lD;wild mushroom ID;parasite destruction 5 27 1 IN I I I Compliance with variance;specialized processes;HACCP plan 10 procedures for fish H_ �Protection from Cross Contamination 13 IN Food contact surfaces cleaned and sanitized;no cross 15 contamination 14 OUT Raw meats below or away from ready-to-eat food;speciesRed 4:H] Point S 50 separated15 NO Proper preparation ofrawshell eggs BLUE LOW RISK FACTORS ••• RETAIL PRACTIC Low Risk Factors are preventitive measures to control the addition of pathogens,chemicals,and physical objects into foods.Checked Box indicates compliance status. # IN OUT Item Description CDI R PTS # IN OUT Item Description CDI R PTS Food Temperature Control Utensils and Equipment 28 Food received at proper temperature 5 40 Food and nonfood surfaces properly used and constructed;cleanable 5 29 Adequate equipment fortemperature control 5 41 OUT Warewashingfacilities properly installed,maintained,used;sanitizer 5 concentration;test strips available and used 30 OUT Proper thawing methods used 3 42 Food-contactsurfaces maintained,cleaned,sanitized 5 �Food Identification 43 Nonfood-contact surfaces maintained and clean 3 31 Food properly labeled;proper date marking 5 Protection from Contamination i Physical Facilities 44 Plumbing properly sized,installed,and maintained;proper backflow devices, 5 32 Insects,rodents,animals not present;entrance controlled 5 indirect drains,no cross-connections 33 OUT Potential food contamination prevented during delivery,preparation,storage, 5 45 Sewage,wastewater properly disposed 5 display 46 Toilet facilities properly constructed,supplied,cleaned 3 34 OUT Wiping cloths properly used,stored;sanitizer concentration 5 47 Garbage,refuse properly disposed;facilities maintained 3 35 Employee cleanliness and hygiene 3 48 Physical facilities properly installed,maintained,cleaned;unnecessary persons 2 36 Proper eating,tasting,drinking,ortobacco use 3 excluded from establishment 49 Adequate ventilation,lighting;designated areas used 2 37 In-use utensils properly stored 3 50 Posting of permit;mobile establishment name easily visible 2 38 Utensils,equipment,linens properly stored,used,handled 3 39 Single-use and single-service articles properly stored,used 3Blue Points18 Comments,Temperatures,and Photos on the following pages. Comments: In the last 6 months 7 inspections have been conducted where high risk violations have been observed and documented. Closures were required to make corrections and come into compliance. Red critical violations continued to be found during Re- Inspections. On 9/13/2024 an agreement for correction of violations was signed and agreed upon. Since that time, in person education and training was provided by inspectors. Hand outs,job aids,and requirements to review food worker card Manual took place. Red critical violations continue to be found repeatedly and continue to not be corrected.Training requirements to complete the certified food protection manager course has not been completed.At the meeting and inspection conducted on 1/14/2025 with an interpreter, we explained the severity of the continued red violations and the risk to public safety for causing foodborne illness.We also notified you of the possibility that your food establishment permit will be revoked for minimum of 6 months if any red critical violations are observed.Today we observed 5 critical red items out of compliance (50 red violation points). Due to the continued critical red violations being observed at inspections and lack of food safety this establishment permit is being revoked.The establishment must close for minimum 6 months and then you are eligible to re apply for a food permit.The application process must be started from the beginning.The food establishment will have 30 days to appeal this decision after receiving the official notice and order and notice of violations. We asked DanWei/operator if she would like an interpreter multiple times and she said no, she would have her son come in. Her Son Jay came in to receive inspection report. Temperature Observations Item Location Temperature Shrimp Above make table inserts 43 Raw eggs Next to cold hold 57 Raw chicken in marinade Out room at room temperature 57 Cooked breaded chicken Cold hold in kitchen 38 Cut Cabbage Small veggie cold hold in side 39 Water chestnuts Make table 40 Cooked beef Make table 40 Raw fish Cold hold under make table 39 BBQ Pork Cold hold under make table 40 Crab Rangoon mix 2-door cold hold far end outside storage area 39 VOILATIONS,OBSERVATIONS AND CORRECTIVE ACTION #Items 1 Violation: 02105 (PIC—Demonstration of knowledge) Violation: 02107(CFPM—Credential) Person in charge that operates the business has not completed the Certified food protection manager course and Observations : test. Establishment has been given deadlines to complete this required course and has not fulfilled this requirement. Corrective Action: The Person in Charge (PIC) must obtain a Certified Food Protection Manager Certificate through training.The permit holder and/or Certified Food Protection Manager must verify that the Person in Charge (PIC) has appropriate food safety training. 11 Violation: 03527(1-2) (Date Marking—High risk foods,disposition) Observations : Multiple containers of chopped cabbage with no proper date marking to monitor 7 day shelf life. 14 Violation: 03306(1a) (Raw animal food—Food,adequate separation) Violation: 03306(1b) (Raw animal food—Species separation) Observed raw pork in wonton mix stored above cooked breaded chicken. Located in far 2-door cold hold in storage area. Observed raw marinated chicken and raw marinated pork in same tote with meat fluid submerging bottom Observations : of items. Located in far 2-door cold hold in storage area.All items in that tote are required to be cooked to 165F to prevent food borne illness that may have transferred to products that required a cooking temperature less than 165. Corrective Action: Food without obvious contamination moved during the inspection. Discussed how raw animal food will be stored and separated in order of Cooking temperature to prevent cross-contamination. Food Workers must be trained on proper raw animal food storage and separation. Corrective Action: Raw animal food products mixed with other raw animal species with possible cross contamination must be cooked to the species with the highest cooking temperature or discarded. Food Workers must be trained on proper raw animal food storage and separation. 19 Violation: 03530(2) (TPHC—Process) Observed Raw chicken in marinade being prepped and then left out at room temperature,with temperature of Observations : 57.5. Foodworker said chicken came out when she arrived at work approx. 8:30am.Time now is 11:40. Observed raw egg mixture in kitchen by stove with temperature of 57F. Establishment does not have a time as a public health control plan for TICS Foods. Corrective Action: Temperature/Time control safety(TCS)food at ambient temperatures found unlabeled or untimed, improperly labeled, or labeled but have exceeded the 4-hour time limit, must be discarded. Food Workers must be trained to properly use hold time/temperature control.The Person in Charge (PIC) must monitor Food Workers to ensure they are following proper procedures. 21 Violation: 03525 (1b, 2) (Cold holding—Process) Observations : Observed raw shrimp stored on top of make table items, not down in the equipment.Temperature was 43F. Food worker said it was stored there all night.The shrimp was discarded. Corrective Action: Improperly cold held food cannot be moved/reconditioned must be discarded. Refer to the Food Destruction Guidelines for more info. Discussed proper cold holding procedures.The Person in Charge (PIC) must monitor Food Workers to ensure they are following proper procedures. Follow a maintenance schedule and repair equipment, as needed. 30 Violation: 03510(Thawing—Methods) Observations : Raw chicken located in 2 sinks thawing, did not have consistent running water during thawing. Corrective Action: Frozen foods must be thawed under cool running water(70°F or under)for a period of time that does not allow food to get over 417 or in cold holding unit under 417. 33 Violation: 03351 (Preventing contamination—Food storage) Observed delivered items being stored in the ground outside of food establishment and storage shed. Raw meats, Observations : vegetables, bagged flour,and other items.All food items must be stored and received in a food safe location with in the establishment where outside contamination can not take place or unauthorized people can be in contact. Food must be unadulterated. Corrective Action: Food must be stored in approved locations. 34 Violation: 03339(Wiping cloths—Use,sanitizer concentration,storage) Observations : Wiping cloth sanitizer bucket had bleach sanitizer concentration above 200 ppm. Sanitizer must be 50-200ppm to obtain proper sanitization while preventing chemical cross contamination. Corrective Action: Food Workers must keep cloths for wiping surfaces and equipment in a sanitizer bucket. Correct test strips for sanitizer used must be on hand and frequently used to test for accurate concentraion . If clothes are dry and used for wiping,they must only be used for that singular activity. 41 Violation: 04525 (Warewashing—Sink use limitation) Observations : Observed raw chicken being thawed in dish sinks with dirty dishes. Dish sinks must not be used for any food contact, preparation, handling,or thawing. Only use the preparation sink for food contact. Person In Charge(Signature) Person In Charge Date: 2/27/2025 Dan Wei Matila s � O Regulatory Authority(Signature) Regulatory Authority: Follov✓up: No ��� / Sunni Evans xV , -uoipa��v w no low �' • � _ - —.. ---- a°rye� a m.,i�g oedion_". 1 d,._ �Y I _ P �Ndiv— r ` ®000 }d 'do.:; 1 r ir� ,.� ►, Wes""" p .. *�17 �4 �Ak I h _40". T �y •�A , , ,: S�gLEAN L MQ�f�LZi' � CHICKEN Qp� _,,�F �h • MASON COUNTY Public Health&Human Services 415 N 6T STREET,SHELTON WA 98584 SHELTON: 360-427-9670, EXT.400 FAX:360-427-7798 i AGREEMENT FOR CORRECTIONS OF VIOLATIONS The following establishment will need to correct all Violations on an agreed-upon date to resume full operation. Below are the violations noted and what needs to be corrected. Happy Garden 124 N 1"Street Shelton WA 98584 i Corrections: Violation:WAC246-215 02107 CFPM Credentials,02110 CFPM-Duties,02115(4-16)-PIC Duties Correction:The Certified Food Protection Manager class and test must be done within 60 days. Correction Date: 10/14/2024 Initiat V Violation:WAC246-2150 2110 CFPM-Duties, 02115(4-16)-PIC Duties orrection:The Active Managerial control toolkit must be done in one week and staff must be trained and have a sign-off sheet. Correction Date:_9/19/2024 Initial Violation:WAC246-215 02310 HW-when to wash,02305 HW-procedure Correction: Hand-washing training must be done immediately.Training needs to be on when to hand wash, how to hand wash,and where to hand wash. Sign-off sheet from all staff must be done before opening and turned in at Public Health building or emailed to the Food Safety staff at Mason Vnty.See pages 8-10 of the food worker card booklet Correction Date: D InitialD-_ 'r Violation:WAC246-215 02315 HW sink-Where to wash, 05255 HW-Location,06310 HW sink-Hand drying provisions Correction: Due to no hand sink in the back storage room, prep areas in the back storage area need to be removed immediately. Hand washing needs to be done in the hand sink only, not in any other sink,training must occur. Sign-off sheet signed by all staff must be done before opening and turned in at the Public Health building or emailed to the Food Safety staff at Mason County.See pages 8-10 of the food worker card booklet. + A new paper towel dispenser needs to be addend paper towels must be added to the hand sink area. This shall be done immediately.Q Correction Date: I o7� Initial MASON COUNTY • Public Health&Human Services 415 N 6-STREET,SHELTON WA 98584 SHELTON: 360-427-9670, EXT.400 FAX 360-427-7798 Violation:WAC246-215 03306(la and 1 b)Raw animal foods-Food,adequate separation, species separation. ® Correction: Training on how raw foods are stored must occur. Sign-off sheet signed by all staff must be done before opening and turned in at the Public Health building or emailed to the Food Safety staff at Mason County. See page 11 of the food worker card booklet. Correction Date: I al Initial� Violation:WAC246-215 03515 Cooling-Process, 03520 Cooling-Methods Correction: Training on the cooling process must occur due to multiple pans of cooked chicken and beef out at room temperature.Sign-off sheet signed by all staff must be done before opening and turned in at the Public Health building or emailed to the Food Safety staff at Masons County.See pages 16 through 18 of the food worker card booklet. Correction Date: 13 0t Initial Violation:WAC246-215 03530(2)TPHC-Process eCorrection: Eggs and Cabbage are temperature-controlled foods.They need to always be under 41 F. These foods need to always be in a cooler or ice bath. Fix imme ndiately. Correction Date: 9 Initial 1//v I Violation:WAC246-215 03525 1 b,2 Cold holding-Process Correction: Cold-holding training must occur.Sign-off sheet signed by all staff must be done before opening and turned in at the Public Health building or emaited to the Food Safety staff at Mason County. See pages 12 and 14 of the food worker card booklet. Cooler logs must be done daily for each cooler. Correction Date: Initial l//V I Violation:WAC246-215 03526 Food Labels-Date marking Correction: Date markingtraining must occur Sign-off sheet signed by all staff must be done before opening and turned in at the Public Health building or emailed to the Food Safety staff at Mason County.See page 15 of the food worker card booklet. p Correction Date: / InitiaviAl Violation:WAC246-215 02400 Employee contamination-Eating, Drinking,Tobacco Correction: Staff food can not be stored or eaten within prepping area, or storage area for customer foods. Fix immediately. Correction Date: /3 07l' Initiat, MASON COUNTY Public Health&Human Services 415 N 6"STREET,SHELTON WA 98584 SHELTON:360-427-9670,EXT.400 FAX:360-427-7798 Violation:WAC246-215 03333 In-use utensils-Storage Correction: In-use utensils must be stored in either, cold water under 41 F, hot water over 135F, or out dry and washed every hours. Fix immediately. Correction Date: o7u InitialT4 Violation:WAC246-215 04590 Single-use articles-Use limitation. Wrection: Cans and boxes can not be reused as storage containers. Please switch out cans and boxes as storage containers to food-grade containers in the next 6 months. Correction Date: 2/12/2024_Initial Violation:WAC246-215 04565 Ware washing-Sanitizer concentrations Correction: Sanitizer concentrations must be between 50 to 200 ppm of chlorine in ware washer. Also, training must occur on how to wash dishes appropriately through a wash,rinse,and sanitize process.Sign-off sheet signed by all staff must be done before opening and turned in at the Public Health building or emailed to the Food Safety staff at Mason County.See pages 21 -22 of the food worker card booklet. Dishwashing logs must be done. Correction Date: Ica aft Initial.17M The above violations can directly lead to foodborne illness. All violations must be corrected on the agreed-upon date listed above. I understand that if the violations are not corrected by the dates agreed upon, the establishment wilt stay closed until fixed. Due to these violations being repeated through the last 4 years of inspections and multiple re-inspections, if these violations are observed during future inspections,the establishment will be closed immediately until the violation is fixed. PrintName—Owner/Manager Signature-Owner/Manager Date Print Name—Environmental Health Signature-Environmental Health Date